Spaghetti and Meatballs is a classic Italian dinner. These meatballs are better than any I’ve ever had. The sauce, which I’ll publish as Part Two, is quicker, easier and a good bit lighter than a traditional heavy tomato sauce but still hearty enough to stand up to meatballs.
Tonight we’re cooking for 12 people so we made 50-something meatballs. Adjust accordingly if you’re not feeding an army! Or, go ahead and make a big batch because they freeze well.
- Lean Ground Beef, about 2 Pounds
- Ground Pork, about 1 Pound
- 3/4 Cup Milk
- 3 Eggs
- 2 to 2 1/2 Cups Bread Crumbs
- 1/3 Cup Fresh Parsley, Snipped
- 1 to 2 Tablespoons Fresh Oregano, Snipped
- 1 Cup Fresh Grated Parmesan
- 3 or 4 Garlic Cloves, Minced
- Vegetable Oil
For these amounts, we used the food processor for the cheese, garlic and herbs. Grate the cheese.
Snip the herbs.
Mince the garlic and set it all aside.
Beat the eggs with the milk.
Combine the meat in a large bowl.
Combine bread crumbs and milk/egg mixture.
Add cheese, garlic, herbs, salt and pepper.
Stir until well blended.
Add the bread crumb mixture to the meat.
Make sure your drink has a straw because your hands are about to get messy.
Mix the whole thing with your hands until it’s very well blended.
Shape into meatballs, about 2 inches in diameter.
Heat about an inch and a half of oil in a heavy pot. I love this old cast iron for frying.
Cook until they’re browned and done in the middle.
Remove from oil with a slotted spoon.
Drain on paper towels.
Taste test as you go!
Continue cooking in batches until they’re all done. You can serve them plain or simmer them in sauce for a little while before serving. Either way, they’re great.