Who does not like MEATBALLS?
Not me…My neighbor, Mrs. Marzola and I sat down together and she told me how she made her meatballs and how Mr. Marzola made them. Both of them made YUMMY meatballs!
The great thing about meatballs is that you can have them by themselves, with Spaghetti, meatball sub, in soups, etc.
I always have FUN in my kitchen and like to share “Josie’s Fun Facts” – I hope that you are able to take some tips away to your kitchen!
I hope that you watch the entire video where I will show you how I make it “YUMMY!” Here is what I use and what I do…
INGREDIENTS
3 Lbs. of Ground Beef (80/20 or 85/15)
1 – 1-1/2 Ground Pork
1-1/2 Cups Light Olive Oil (used for frying meatballs) use about 1 TBSP when
sautéing onions
*Bunch of Fresh Parsley, Divided
1 head of Garlic Minced (@ 10 cloves)
1 Large Yellow Onion, Chopped
¼ Cup/Handful – Fresh Parsley – used with Onions/Garlic (use the stems, they are tasty)
1 Cup Cubed Stale Bread
1 Cup Whole Milk
4 Eggs (one per pound of meat)
1 TBSP Coarsely Ground Black Pepper
Pinch (1 Tsp) Crushed Red Pepper
1 TBSP Kosher Salt
½ Cup Parmesan Reggiano or Pecorino Romano (grated)
1/3 Cup Pine Nuts
1/4-1/2 Cup Chopped Parsley – for the Meat mixture
Printable Recipe –
All-Clad Copper Core –
Wine –