My parents love to cook. They are constantly refining and perfecting their recipes until they are perfect. One of those recipes that my mother has researched, tested, and continuously refined is her meatball recipe.
This is a great recipe for meatballs to go with the Chunky Tomato Basil Sauce. After you’ve made your meatballs, just put them in the sauce and heat so the flavors blend. I always look forward to the leftovers from this recipe… it tastes even better on the second day after a reheat!
Meatballs (makes about 12-15 meatballs)
- 3/4 cup finely chopped onion
- 8 ounces finely chopped mushrooms
- 1 cup panko bread crumbs
- 1/2 cup half and half OR buttermilk
- 2 pounds ground meat (use either a meatloaf mix: pork, veal, beef… OR just 2 pounds 80/20% lean beef)
- salt and pepper
- Preheat oven to 375 degrees.
- Saute onion and mushroom until soft.
- Place the meat in a large bowl. Add the vegetables. Using your hands (clean of course!), combine the ingredients.
- Add the half and half (or buttermilk) and mix again.
- Finally, add the bread crumbs and mix with hands until combined.
- Form the meatballs with your hands. The balls should be about 2 inches in diameter. Once formed, place them on a cookie sheet.
- Put the cookie sheet with the meatballs in the oven and cook for 20 minutes. About half way through, flip the meatballs once.
- Add to your favorite sauce… or try them with my Chunky Tomato Basil Sauce and pasta!