Basic Meatballs
John Hubberts
https://publicdomainrecipes.com/basic-meatballs/
25 min
These hybrid beef and pork meatballs are perfect for serving with spaghetti or on a meatball sub.
4 servings
1 pound ground beef (preferably 90/10 or 93/7)
1 pound ground pork
1/2 cup italian breadcrumbs
1/3 cup milk (I use 2% but doesn’t matter too much)
1/4 cup yellow onion diced (about 1/2 small yellow onion)
1 egg
1/2 cup shredded parmesan
1/4-1/2 cup chopped parsley
2 tbsp red pepper flakes
2 tbsp dried oregano
1 tbsp rosemary
1 tbsp basil
1 tbsp garlic powder
Salt and pepper to taste
Preheat oven to 200°C/400°F
In a bowl, combine all ingredients
Hand form into balls by packing with your hands and then rolling. Set aside on a baking sheet, preferably one with a cooling rack
Either halfway through the packing process or after forming all meatballs, heat a large skillet to medium-high heat
Add 1-2 tbsp of oil to the skillet (enough to evenly coat the skillet), and bring to heat
Fill the skillet with meatballs, start by browning one face, flip once at after 2-3 minutes, and then remove to the baking sheet after another 2-3 minute. Continue in batches until all meatballs have been browned
Transfer to the oven, and cook until the inside registers 60°C/140°F on an instant read thermometer. This should be about 20 minutes for large meatballs (16 per batch), maybe 10 for small (48 per batch)
Serve with pasta or on a meatball sub