Hello again, friends! I hope everyone enjoyed their extended holiday weekend, we certainly did! Tikki got a surprise visit from his Nana & Poppa, it completely made his day. He always gets so excited when people visit, especially when Nana & Poppa visit.
Anyway, let’s talk about meatballs, since that’s what we’re making today. When I make meatballs (and all Italian food really) it floods my mind with memories of my grandmother cooking and her teaching me how to cook. It also brings up memories of her cussing me out in Sicilian for tasting the food too often, I mean can you blame me? That shit was delicious!
She was, and still is, such an inspiration to me. So, this post is for her. Let’s get rolling….
1 lb ground pork
1 lb ground beef
1/2 cup of milk (low carbers, you can use beef stock here instead of milk if you’d like)
1/3 cup of bread crumbs (if you are eating low carb replace these with finely crushed pork rinds)
4 cloves garlic
1 medium onion, diced
2 Tablespoons of olive oil
2 teaspoons of salt
1/2 cup fresh parsley, chopped
2 Tablespoons parmesan cheese, grated
1 teaspoon dried Italian herb seasoning
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
First preheat your oven to 425°F. Then mix your breadcrumbs (or pork rinds for you low carbers, I got you fam) with the milk and set aside.
Let that just hang out and it will eventually turn into a paste like consistency. Time to sauté your diced onion with the 2 Tablespoons of olive oil, we don’t really want to get much color on these onions, just a lite sauté. I cooked mine a tad too long, mainly because I got caught up watching ‘Roseanne’, don’t you dare judge me! Once they are done, take them off the heat and let them cool down a bit.
Now let’s get a big mixing bowl and add the pork and beef to the bowl.
Mix the beef and pork together until it’s just combined, don’t get wild. Add the onion and breadcrumb mixture to the meat.
Beat your eggs well and add them, along with everything else, to the party.
Mix all those delicious ingredients together thoroughly, again, don’t get wild. We don’t want to overmix these suckers, cuz nobody likes a tough ass meatball.
Cover the mixture with plastic wrap and let it hang out in the refrigerator for about an hour. We want to give the mixture some time to chill and firm up a bit before we handle it anymore.
Now that our hour of chill time has passed and we’ve all had a glass or three of wine, let’s get our mixture out of the refrigerator. I like to use a small ice cream type scoop to get the initial shape of the meatball, plus it helps keep the size of the meatballs fairly consistent. Then I roll or shape the meatballs by hand. Pro tip, keep a small bowl of water near by to keep your hands wet, this will help to keep the mixture from sticking to your hands.
Place them on a lightly oiled sheet pan and keep a little space between them. Then pop them into your preheated 425° oven for about 20 minutes or until they look like this…
Now we’re in the home stretch! Just add these to a pot of tomato sauce (like the one I gave you a recipe for).
All you have to do now is let these simmer on low for about an hour or hour and a half. This is going to really help the meatballs get tender and super flavorful. After that….. you’re done! Time to plate up!
Man, these things are spectacular! You can put these on some pasta, make a meatball sandwich, or just top them with a little parmesan and parsley and eat them as a meal! These also freeze extremely well, so make a huge batch and save some for later! Many people boast that their meatballs are “the best!”, I for one refuse to make such a claim (Even though my meatballs ARE indeed the best)!
I hope you give these a try for yourself and let me know how they turned out in the comments below! Check us out on Facebook (@isbutteracarbblog) and give us a ‘like’! Don’t forget to follow the blog and tell your friends! Until next time my friends, Ciao!