Italian Seasoned Meatballs
1 lb Ground Beef
1 lb Ground Pork
1 Medium-Sized Yellow Onion
2 Cloves Garlic (Smashed and Chopped)
3 tbsp Olive Oil
1 Cup Breadcrumbs
1/2 Cup Grated Parmesan Cheese
2 Large Eggs
1/2 Cup Water
2 tsp salt
- Coat a large saute pan with olive oil, add the diced onions and bring to a medium-high heat. Cook for about 5 to 7 minutes. The onions should be very soft and aromatic and somewhat translucent. Add the garlic and and saute for another 1 to 2 minutes. Do NOT let the garlic burn! Turn off heat and allow to cool.
- In a large bowl combine the beef and pork, 2 eggs, Parmesan, Italian Kitchen Spice Blend, salt, and bread crumbs. Mix (squish) the mixture with your hands. Add the sauteed onion and garlic. Add the water and mix until evenly combined.
- Preheat the oven to 350 degrees F.
- Shape the meat into desired size (We make them about the size of a golf ball or slightly smaller). Try to be consistent. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. They can be saved in the refrigerator or frozen to use later. When ready to serve, heat them in a large pot of marinara, then serve over pasta.