"Clean Out the Pantry" Meatballs
By tjberens
This recipe is a trial and error conglomeration I came up with last summer. I usually use it as an appetizer during backyard get togethers. The explosion of flavors never fails to get rave reviews. You can add your choice of dipping sauces for a spectacular presentation.
1 Picture
Ingredients
- 1 lb Pork Sausage
- 1 lb Italian Sausage
- 1 lb Ground Chuck
- 4 cups Bread Crumbs(Panko or Italian)
- 3 Eggs, beaten
- 1/2 Cup Parmesan cheese(freshly grated)
- 1 Pkg. Onion soup mix
- 2 Tbsp Garlic powder
- 2 Tbsp Italian seasoning
- 1/2 Tsp Ground mustard
- 1/2 Tsp Sage
- 1 Tbsp Cumin
- 1/4 cup Parsley(dried and chopped)
- 1/4 cup Milk
- 1 Tbsp Salt
- 1 Tbsp Black pepper
- 3 Tbsp Olive oil
Details
Servings 16
Preparation
Step 1
Preheat oven to 350 degrees.
In a large bowl, combine the sausages and the ground chuck.
In a smaller bowl, combine all dry ingredients except bread crumbs.
Add bread crumbs(handful at a time)to the meat mixture. Mix thoroughly.
Add the dry ingredient mixture. Mix thoroughly.
Add the beaten eggs to the mixture.
Add the Parmesan cheese and the milk.
You should have a fairly stiff but moist mixture. Add milk if needed.
This mixture will make 16 3" meatballs or 35 to 40 appetizer size meatballs.
Refrigerate for 1 hour.
Prior to placing in oven, coat the outside of each meatball with Olive oil.
You don't want to overcook and dry them out so-bake 3" meatballs for 45 minutes; bake 1" meatballs for 20 minutes. Add more baking time to suit your taste.
Let rest for 10 minutes or so under a tin foil tent before serving.
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