- 1 pound Ground Beef
- 1 pound Ground Pork
- 3 cloves Garlic, Minced
- 3/4 cups Fine Bread Crumbs
- 2 whole Eggs
- 3/4 cups Freshly Grated Parmesan
- 1/4 cup Flat-leaf Parsley, Minced (This is the secret. Lots of good, fresh Parsley!!)
- 2 Tbs Milk
- A pinch of salt (or more) and freshly ground Pepper
LETS GET MESSY! Mix all the ingredients in a bowl and shape into 2 inch balls. Next, heat 1/2 cup olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs a few at a time, turning frequently to brown. Remove when cooked through and set on a paper-towel covered plate to drain.
OR bake them at 375 for about 20 minutes if you don’t feel like frying.
Once you have your meatballs…you can do whatever you want with them. I like them in marinara with spaghetti. You could whip up a gravy and serve it Swedish style. If you feel like making some magic – use pineapple and bust out some sweet-n-sour meatballs. Then again, you could just eat them plain. Options are good, right?
The best meatballs (in my legal opinion) have pork, beef, and veal – which is challenging to get here. If you want to try this – use Ina’s recipe. She means business. When we are looking for a healthier option I will use turkey instead of beef and pork. You can also easily omit the cheese and milk and use gluten-free breadcrumbs if those things bother you.
Aren’t you excited? Go make yourself some meatballs – and don’t forget to invite your friends 🙂