There are few things better than a good meatball. Whether it’s a classic Italian meatball, Swedish meatball, or a good lamb meatball in a curry. I’ll take them any way they come but the most familiar way is a good Italian meatball over some spaghetti with a nice marinara sauce. Admittedly I love a good baked spaghetti and meatball smothered in mozzarella that is googy with a little crispy cheese skirt (insert drool face). There is a restaurant in my hometown that makes the best-baked spaghetti their sauce is slightly spicy and they use danish cheese as well as mozzarella. I’ve tried asking them what kind of Danish cheese it is but they won’t share their secrets. The star of the dish are the meatballs, growing up I can’t think of a time my mom made meatballs from scratch. They were usually frozen or we just had meat sauce, so as an adult I went on a mission to make the best meatballs I can. I’ve tried everything soaking the breadcrumbs in milk, just egg yolks instead of whole eggs, I tried every meatball secret I could find. Until I fell I finally found the right ratio of beef to pork to breadcrumb to parmesan the minute it hit the libs I get like Remy in Ratatouille when he mixes the grape and cheese. Now I bulk make them and freeze them and pop them in the oven on last-minute spaghetti night, and they’re perfect every time.
World’s Best Meatballs
Yield: 24 2oz Meatballs
12oz Ground Beef
4oz Sweet Italian Sausage
1 clove Garlic
1t granulated Onion
1t granulated Garlic
3t Italian Seasoning
2/3c Parmesan Cheese, grated extra fine
1/3c Italian Bread Crumbs
Step One: Place the onion and garlic in a food processor and puree until it’s basically liquid.
Step Two: Add the eggs to the onion mixture and puree until the eggs are mixed well but not so much that it incorporates a lot of air.
Step Three: In a big bowl add both types of meat, all the seasonings, onion mixture, breadcrumbs, and cheese then mix until just mixed.
Step Four: Take a little and fry it in a fry pan and taste to make sure the seasoning is correct, add salt and pepper if needed.
Step Five: Roll into meatballs I weigh mine and it makes 24-25 Meatballs (24 if I need to taste a few times) 2 oz balls. Place on a lined cookie sheet.
Step Six: Bake the meatballs in a 425° oven until browned and cooked through.
To Finish: Add Meatballs to your favorite Marina Sauce, serve over noodles, or on a bun topped with mozzarella cheese for a meatball sub, or combine a jar of Hines chili sauce and a jar of grape jelly in a crockpot and add cooked meatballs for a great appetizer.