I’m not sure what it is about these meatballs, but people turn into drooling ravenous addicts. Maybe it’s the slightly crispy exterior that gives way to the savory meaty center. Maybe not.
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Ingredients
- 2 lbs ground beef
- 2 lbs ground turkey
- 2 cups Italian-style breadcrumbs
- 1-2 C grated cheese ( half Parmesan and half Romano)
- 4 large eggs
- 5 large garlic cloves minced
- 1/2 C to 1 C fresh parsley chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Tips
Lean meat reduces the fat during cooking. And you won’t need to blot off the grease like you do with higher fat meats.
Fatty meat makes crispier meatballs. If you like that brown crunch, go for the fat or fry them instead.
Use baking trays/dishes with a lip or fat drips will make a huge oven mess. I like to use the bottom of a broiler pan.
Single stack your balls on a tray. Double stacking prevents the bottom row from browning.
Sprinkling the ingredients around in the bowl of meat will prevent over-mixing which will make your meatballs tough.
If you want to make your meatballs small like popcorn for snacking, drop the oven down to 375.
A garlic press is a godsend.
Finely grate the cheese for better mixability.
Feeling lazy? Skip the ball rolling and make a meatloaf.
Directions
Preheat oven to 425 degrees.
Throw the meat into a big bowl.
Dump in the remaining ingredients.
Break the eggs in last.
Mix all the ingredients.
Roll into 1 inch to 1 1/2 inch balls and place in baking dishes.
Cook until browned.
De-grease if necessary before serving.
What To Serve With Your Meatballs?
Try tomato sauce and gnocchi.
Want More?
Check out other Family Recipes or the main Food Hub.
