Italian Meatballs
An authentic recipe for tender and moist Italian Meatballs
Ingredients
- 2 Tbsp olive oil
- 1 lb lean ground beef
- 1 lb lean ground pork
- 4 large eggs or 5 medium
- ¾ cup grated real parmesan cheese
- ½ cup breadcrumbs
- ¼ cup chopped fresh parsley
- 2 cloves garlic, crushed
- 1 tsp salt
- ½ tsp pepper
Instructions
- Combine all ingredients except the olive oil and mix well.
- Break off a small piece of meat mixture and fry in a small pan. Taste and adjust salt as required.
- Roll into approximately 24 meatballs. Use ¼ cup measuring cup or kitchen scale for slightly less than 2 oz or 55 gram meatballs.
- Add 1 Tbsp olive oil to large skillet and fry half of the meatballs on medium heat until browned and meat is cooked through, turning frequently. Repeat with remaining meatballs, adding the second Tbsp of oil if needed. Remove meatballs from pan and serve on their own or with cooked pasta and sauce.
- If desired, add Marinara sauce to pan once meatballs are slightly less than fully cooked and simmer for 10 - 15 minutes until fully cooked and sauce has incorporated flavour from meatballs.
Notes
Nutrition information does not include pasta or sauce.
Nutrition
Serving: 3meatballsCalories: 374kcalCarbohydrates: 7.9gProtein: 27.7gFat: 25.5gSaturated Fat: 9.4gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 9.4gTrans Fat: 0.3gCholesterol: 176.9mgSodium: 635.8mgPotassium: 239.5mgFiber: 0.4gSugar: 0.1g
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