I was watching the Food Network the other night and featured was an Italian restaurant in NY who made the most awesome savory Italian meatballs I had ever seen. First of all, they are huge and …I’m loving this…they baked them in the oven. The only problem was they told the ingredients but not how much of each so, that’s where I just had to wing it.
I made a large pan of 15 meatballs, called my friends and family to come pick up some for their dinner that night…and they were a huge hit! I had to make more. This time I wrote down the ingredients, as I went, so I could share with you today. So easy and so delicious!
I began by placing a whole loaf of Texas Toast slices on a cookie sheet in the oven. Any bread will do. I had just cooked bacon in the oven, so I turned it off, placed the tray of sliced bread into the still hot oven to dry out. (Actually, I left them all day and they dried completely) I had used 5 slices out of the loaf for French toast Saturday morning, so this was the remainder of the loaf. After they were completely dried, I pulsed them in my processor to make 3 cups of bread crumbs. However you do it, you’ll need 3 cups of dried bread crumbs.
Begin with 2 pounds of 80/20 ground beef. One pound of ground pork, dried bread crumbs, eggs, parmesan cheese, lots of garlic minced, fresh and dried basil chopped finely, fresh and dried oregano chopped finely, parsley, milk and water….seasonings.
Mix it all together, form large baseball sized meatballs. Place side by side in a deep baking pan that has been splashed lightly with olive oil. Cover tightly with tin foil. Bake in a preheated 350* oven for approximately 1 hour.
One meatball is enough for one serving. Unless you have a son or husband from 15-40 they might want two! The great thing is that there is plenty to freeze for another day when you may not feel like cooking but are starving for something good…and this recipe is just that.
Place one Savory Italian Meatball on a bed of spaghetti and top with your favorite spaghetti sauce. I love traditional Prego. Garnish with a little more parmesan cheese. Serve with a fresh green salad and garlic bread for a delicious meal.
It also makes wonderful meatball sub sandwiches…just slice the balls into about 5 slices and arrange on buns. Top with a bit of spaghetti sauce and mozzarella cheese. Broil until cheese melts.
We had them again today for lunch! Oh, and the rest, I will be freezing …Great idea for busy moms! I would cook them first then freeze in a single layer in a freezer bag. Take out only what you need for a meal. Enjoy!
- 2 pounds ground Beef, 80/20
- 1 pound ground pork
- 4 eggs
- 3 cups dry bread crumbs
- 1 cup grated parmesan cheese
- 1/4 cup olive oil
- 1 cup milk
- 1/2 cup warm water
- 5 cloves garlic, minced
- 1/2 cup fresh basil, chopped finely
- 1/4 cup fresh oregano, chopped finely
- 2 tsp salt
- 1 tsp pepper
- 1 tsp Season All salt
- 1 tsp dried basil
- 1 tablespoon dried parsley
- 1/2 tsp dried oregano
- You may add a little more water if needed. IF it gets too soupy simply add more dried bread crumbs.
- Preheat oven 350*
- Mix dry ingredients. Combine wet ingredients. Mix two together until well blended, by hand. Shape into 4 inch balls. This should make approx. 15 large meatballs.
- Lightly oil pan with additional olive oil. Place balls into pan barely touching. Cover tightly with tin foil. Bake for 1 hour.
- Serve on a bed of cooked spaghetti and your choice of spaghetti sauce. Enjoy!