Tasty Tuesday ~ Meatballs for sauce and freezer cooking!
A second recipe for you today… whoohooo!!
MEATBALLS ~ or otherwise known as big honkin’ balls of love and goodness!!
We love -a the meatballs… I used to buy them until I had a good friend share her secret with me. It’s ricotta… you mix ricotta right into your mixture. They are moist and they are delicious… you can fry them up, you can simmer them in sauce, you can ‘poach’ them in beef broth… You can freeze them, you can have them with spaghetti, you can have meatball bombers… the possibilities are endless!
This mixture makes 24 LARGE (inch and ½ ish) balls… I make them up, broil them for a few minutes, turn and broil a few more minutes then pop them in my simmering sauce. I generally drain off 12 and put them in the freezer for a whole ‘nother meal!
Here’s the ingredients to assemble ahead:
- 1TBS Olive Oil (for greasing the 9X13)
- 2 lbs. ground beef
- 1lb. ground pork (we prefer Italian sausage links, pulled out of casing)
- 1 cups Italian bread crumbs
- 1/2 cup ricotta
- ¼ cup Parmesan (grated shaker is just fine)
- 2 large eggs
- 1.5 tsp each Oregano, Parsley, and Crushed Red Pepper Flakes
- ½ tsp ground fennel seed
- Salt and Pepper to taste
In a large bowl, mix your meats and cover with your breadcrumbs…
In another bowl, beat your eggs, fold in the ricotta and sprinkle on all your spices and the parmesan.
Pour cheese mixture into meat mixture and get your hands to mixing!!! Mix it up really good, squish it around, take out your frustrations! Then start to rolling… grab a chunk at a time and roll into 1.5” balls.
Place the balls into a greased (using your Olive Oil from above) 9X13 baking dish… put them in a preheated oven and broil them for about 4 minutes – then turn them over using tongs – and broil for about 4 more minutes.
At this point I put my meatballs into my simmering sauce… it flavors the meatballs and the sauce… let it go a good few hours….YUMMO!!!