Spaghetti Meatballs

Dad's famous meatballs
Spaghetti Meatballs
Spaghetti Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Cup seasoned Italian Bread crumbs

  • 2

    cups grated Parmigiano-Reggiano or Pecorino Romano cheese (Kraft is fine)

  • 1

    cup freshly chopped basil leaves

  • 1

    cup freshly chopped parsley leaves

  • 1

    tsp crushed red pepper flakes

  • 1

    Tbs kosher salt

  • 1

    Tbs freshly ground pepper (or course black)

  • 4

    eggs

  • 1

    cup milk

  • 4

    Tbs olive oil

  • 4

    cloves garlic, minced

  • 2 1/2

    lbs ground beef (80/20)

  • 2 1/2

    lbs ground pork

  • 1

    cup warm water

Directions

In large bowl, combine bread crumbs, cheese, basil, parsley, crushed red pepper flakes, salt and pepper. Mix well. In separate bowl combine eggs and milk, beat together until incorporated with whisk. Refrigerate until ready to use. Preheat fry pan or skillet over medium heat. Add olive oil and garlic. Cook garlic until it just begins to brown and remove from heat. Set aside at room temp. Add ground beef and pork to dry mixture bowl. Loosely mix the meat with dry ingredients until slightly incorporated. Add milk and egg mixture along with warm water and garlic. Combine fully until totally incorporated. Preheat oven to 350 degrees. Form meatballs into small 7-8 ounce balls (just bigger than golf ball). Put into two inch deep baking pan, not touching each other. Bake for about 45 minutes, or until meatballs are cooked through. Transfer to spaghetti sauce or serving dish.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: