This is a print preview of "MELT-IN-THE-MOUTH MEATBALLS" recipe.

MELT-IN-THE-MOUTH MEATBALLS Recipe
by Devaki Das

MELT-IN-THE-MOUTH MEATBALLS
Rating: 4/5
Avg. 4/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 4

Ingredients

  • 1 lb raw ground beef/chuck (15-20% fat)
  • 1 lb mild Italian sausage
  • 1/4 cup seasoned breadcrumbs
  • 4 tbs chopped fresh parsley
  • 4 tbs grated fresh Parmesan cheese
  • 1 1/2 tsp dried Italian seasoning
  • 2 eggs
  • 2 tbs fresh chopped garlic
  • 1/2 tsp red chilly powder or Cayenne pepper
  • 1 cup beef or chicken stock

Directions

  1. Preparation
  2. Breadcrumb mixture - In a large bowl, large enough to fit all the meat as well, mix together breadcrumbs, parsley, cheese, Italian seasoning, eggs, chopped garlic and red chilly powder. With a whisk, mix vigorously till the mixture is well blended.
  3. Meatballs - To the bowl now add the raw ground beef and mild Italian sausage. With clean hands, mix gently with a light hand ensuring that the mixture is loose but well mixed. Do not squeeze the meat together or it will result in a hard meatball once cooked.
  4. Pull out a hunk of meat between your fingers and roll loosely into a ball approx 2 inches round or weigh on a kitchen scale so each meatball weighs 2 oz. You should get about 21 meatballs.
  5. Cooking method -
  6. Preheat oven to 400 deg F. Spray some non-stick cooking spray on a large baking tray.
  7. Place the meatballs in a row not touching each other till you have used up all the meat. Now pour a cup of beef or chicken stock (which ever you have handy) in the tray.
  8. Place in the oven and set the timer to 30 minutes.
  9. Cooks Note - Collect congealed solids and pan juices. Remove pan drippings to a container and store in the refrigerator for later use to prepare Marinara sauce.
  10. Serve hot as is or with Marinara sauce over spaghetti.
  11. Enjoy!