Sometimes I use my blog to just jot down my favorite recipes so I have them all in one place. This Italian Meatball recipes is from that category; there is nothing unique to it, just a very simple time-proven meal that’s impossible to go wrong with it. Of course, I use all pasture-raised meat, local farm eggs and bread crumbs made from my homemade sourdough, usually from einkorn or spelt. For pasta, we either use Jovial einkorn pasta or VitaSpelt spaghetti, which the kids love.
HOW TO MAKE ITALIAN MEATBALLS
Ingredients
Olive oil, or ghee (how to make ghee)
1/2 onion, very finely chopped
Fine sea salt
2 cloves garlic, chopped
Pinch of red pepper flakes
1 tablespoon Italian seasoning
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 egg
1 cup grated Parmesan
1 cup sourdough bread crumbs (I chop and dry homemade sourdough)
1/2 cup water
Instructions
Coat a large saute pan with olive oil or ghee, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft but have no color.
Add the garlic and the crushed red pepper, and saute for another 1 to 2 minutes.
Turn off heat and allow to cool.
In a large bowl, combine the meats, eggs, Parmesan, seasoning and bread crumbs. It’s best to use your hand to mix and squish it. Add the onion mixture and season generously with salt.
Add water, and mix some more. The mixture will be pretty wet.
Preheat the oven to 350 degrees F.
Shape the meat into ball of whatever size you like, I make them small to make them more appealing to my toddlers.
Coat a large saute pan with olive oil, or ghee, and bring to a medium-high heat. Brown the meatballs on all sides.
Place them on a cookie sheet lined with parchment paper, and bake in the preheated oven for about 15 minutes, or until the meatballs are cooked all the way through.
Serve with your favorite sauce.
- Olive oil, or ghee ([url href=”https://www.beetsandbones.com/how-to-make-clarified-butter-and-ghee/” target=”_blank” title=”How to Make Clarified Butter and Ghee in Slow Cooker”]how to make ghee[/url])
- 1/2 onion, very finely chopped
- Fine sea salt
- 2 cloves garlic, chopped
- Pinch of red pepper flakes
- 1 tablespoon Italian seasoning
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 egg
- 1 cup grated Parmesan
- 1 cup sourdough bread crumbs (I chop and dry homemade sourdough)
- 1/2 cup water
- Coat a large saute pan with olive oil or ghee, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft but have no color.
- Add the garlic and the crushed red pepper, and saute for another 1 to 2 minutes.
- Turn off heat and allow to cool.
- In a large bowl, combine the meats, eggs, Parmesan, seasoning and bread crumbs. It’s best to use your hand to mix and squish it. Add the onion mixture and season generously with salt.
- Add water, and mix some more. The mixture will be pretty wet.
- Preheat the oven to 350 degrees F.
- Shape the meat into ball of whatever size you like, I make them small to make them more appealing to my toddlers.
- Coat a large saute pan with olive oil, or ghee, and bring to a medium-high heat. Brown the meatballs on all sides.
- Place them on a cookie sheet lined with parchment paper, and bake in the preheated oven for about 15 minutes, or until the meatballs are cooked all the way through.
- Serve with your favorite sauce.
