OutdoorWriter
Long Time Member
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...3 hours working my little fingers to the bone to provide us enough meatballs for the next 6 months. They just went into the freezer on trays to flash freeze before putting into Ziploc bags. That way, they won't stick together. Will also be test driving a couple tonight with some mostaccioli.
Ingredients for about 60 meatballs, depending on how large you make them, of course:
6 lbs. 80% beef
2lbs. ground pork
4 eggs.
1 can Panko Italian breadcrumbs
1 bunch parsley
2 lg. white onions
6 garlic cloves
2 tbsp black pepper
2 tbsp Italian seasoning
2 tbsp sea salt
1/4 cup olive oil
Chop onion, garlic & parsley real fine. I used one of those handheld food processor dealies, which made it all into a sort of thick paste. Then mix all ingredients in a large mixing bowl, doing a little at a time of everything until you have included the whole enchilada, so to speak. Form the meatballs & put them on trays for baking. I did them 30 min. at 350.
Ingredients for about 60 meatballs, depending on how large you make them, of course:
6 lbs. 80% beef
2lbs. ground pork
4 eggs.
1 can Panko Italian breadcrumbs
1 bunch parsley
2 lg. white onions
6 garlic cloves
2 tbsp black pepper
2 tbsp Italian seasoning
2 tbsp sea salt
1/4 cup olive oil
Chop onion, garlic & parsley real fine. I used one of those handheld food processor dealies, which made it all into a sort of thick paste. Then mix all ingredients in a large mixing bowl, doing a little at a time of everything until you have included the whole enchilada, so to speak. Form the meatballs & put them on trays for baking. I did them 30 min. at 350.
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