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I created this recipe to recreate my mom's meatball recipe. You can either throw them in your favourite marinara sauce or freeze them for later use.
Ingredients
- 1 lb (500g) ground meat (half beef, half pork)
- 1/3 cup (30g) grated parmesan or grana padana
- 1/3 cup (40g) dried plain bread crumbs
- 2 large garlic cloves, finely minced or pressed
- 1 tbsp (5g) chopped fresh parsely
- 1 egg
- salt and pepper to taste
Directions
- Using your hands, mix all the ingredients in a medium bowl until it looks homogeneous and it comes together to form a ball (similiar to dough). Don't be afraid of over mixing.
- Scoop a teaspoonful of meat mixture, place it on your palm and evenly divide into two pieces with your index finger. Gently place your other hand on top and roll into 1/2" to 3/4" (1 to 1.5 cm) meatballs. You can also roll the meatballs one at a time and make them a bit bigger, if you wish. Continue rolling until the mixture is used up.
- You can use them immediately in your favourite soup or sauce, or you can arrange them in a single layer on a freezer-proof dish and freeze for several hours until firm. Then transfer them to a ziploc bag and store them for up to 3 months in the freezer. No need to unthaw when you use them. Simply add to soup or sauce.
- The meatballs can also be fried in a skillet or a frying pan until lightly browned on all sides. Don't Fry them too long or they will become tough.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 4 servings | |
| Calories 102 | |
| Calories from Fat 42 | 41% |
| Total Fat 4.78g | 6% |
| Saturated Fat 2.48g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 280mg | 12% |
| Potassium 49mg | 1% |
| Total Carbs 7.39g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.75g | 1% |
| Protein 7.1g | 11% |
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