How to make homemade Italian Meatballs from scratch. Easy and bursting with cheese and flavor.
Recipe in the description with a bonus marinara sauce.
Italian Meatballs
1 lb ground beef
1 lb ground pork
1 cup soft breadcrumbs
1 ½ tablespoons my Italian spice blend ( there’s a video to make this)
2 teaspoons minced garlic
2 eggs, beaten
8 oz shredded mozzarella cheese
In a large bowl mix all ingredients until thoroughly combined. Using a 1-inch scoop shape into balls and place on a parchment paper lined large sheet pan. Bake in a 400* preheated oven for 15 minutes. Makes about 52 meatballs.
These freeze beautifully in ziploc bags. Either raw or after cooking. I usually cook mine and then freeze. I can then take out as many as I need and toss into my sauce while it simmers.
Easy Marinara Sauce:
1 chopped onion and 2 teaspoons minced garlic sauted in olive oil in a saucepan just until onion is softened. Add 1 29 oz. can tomato sauce, 1 small can diced tomatoes with their juice and a 6 oz can tomato paste. Season with more Italian Seasoning Blend and salt and pepper to taste. Heat to boiling and then reduce heat to simmer with lid on for about 30-45 minutes. Add desired number of meatballs while simmering. Serve over cooked pasta and topped with shredded parmesan. Feeds 4.