This meatball recipe that I am rivaling is what I use to serve for over a decade in my restaurants in Portland Oregon.
These meatballs can be baked or fried. It is all depended on your preference.
These meatballs always come out amazingly tender, deliciously flavorful, never dry and they’re always sure to impress! There’s nothing quite as satisfying as steaming pasta coated in a San Marzano marinara sauce piled high with homemade meatballs. Talk about comfort food at its proudest!
In this recipe I am using all fresh ingredient. Fresh meats (not previously frozen), fresh herbs, fresh bread crumbs. Everything is fresh here except the parmesan but of course that’s for good reason.
You should not use low fat percentages of meats. The fat makes the meatballs tender. Always stick with 80 or 85% lean.
1 Lb (16 oz) ground beef
2 egg yolks
3 oz chopped onions
3 clove of garlic
1 tablespoon of breadcrumbs
1 tablespoon of parmesan (Optional)
some chopped parsley
Salt & pepper to the taste
Thorley incorporated