Meat Balls -- Italiano
Fried Chicken is my favorite accompaniment, whenever spaghetti is placed in front of me.
To me, the two just go together.
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- 1 lb
- ground beef
- 1 lb
- ground pork
- 1 1/2 c
- bread or cracker crumbs - unseasoned
- medium to large onion diced fine
- 3 Tbsp
- italian seasoning dry
- 1 Tbsp
- parmesan cheese - grated
- eggs uncooked
- 1 tsp
- salt or to taste
- 1/2 tsp
- black pepper
1Mix all ingredients in large bowl or food processor. I use a large bowl and mix and mash all together with a wire potato masher. Starting with the raw eggs on top of everything. You could use your hands.
2When everything is well mixed and distributed, form into golf ball sized balls. Should make between 15 and 20 balls.
3Then saute, brown and cook in large frying pan to which you have added a little olive oil and butter. Turn often until well cooked. Or rustle the pan and they will turn and cook evenly.
4Place on paper towels to absorb oil. Serve with favorite sauce or refrigerate or freeze a portion. These freeze well for a couple of months..
5Note: See my Spaghetti Sauce -- Italiano. My Baked Spaghetti -- Italiano will be added soon, utilizing these ingredients.