Friday, June 20, 2014
MEATBALLS
erves: 6-8
Ingredients
1lb 90% lean ground sirloin (93% is best if you can find it)
1lb ground pork
1 medium yellow onion, minced or pureed
4 cloves of garlic, minced
1 egg, lightly beaten
1 tbsp dried basil
¼ cup fresh parsley, washed and finely chopped
¼ cup grated Parmesan
1 tsp salt
1 tsp ground black pepper
1 tsp red pepper flakes
1-1.5 cups whole wheat breadcrumbs (unseasoned)
Instructions
Preheat oven to 350
In a mixing bowl, combine meat, onion, garlic, egg, cheese, basil and parsley with ½ cup of breadcrumbs
Gently mix everything together BY HAND
Add another ½ cup of breadcrumbs slowly, contining to gently combine the ingredients
Mixture should be wet but not sticking to your hands. Add additional breadcrumbs if the mix feels too watery or wet.
Once mixture is integrated, roll mix into golf ball sized balls. Be careful not to overwork
Place finished balls on a lightly greased cookie sheet
Bake for 15-20 minutes, until meatballs brown and begin to crisp
Remove from heat and allow to cool
Serve some with sauce
Place cool meatballs in a ziplock freezer bag and label
Freeze for up to 3 months
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