Anyway, I'll make it up to you with a great meatball recipe. I may be going to go out on a limb here, and claiming that this recipe is for the BEST Meatballs in the history of meatballs.
I've had a lot of practice perfecting the meatball. My Lil guy and I have date night once a week. It's a night where just the two of us are home together - no Daddy, and no brothers or sisters. Meatballs are insisted upon every week, no matter what. He may not even feel like eating meatballs, but he loves to make them! So we do.
When you ask him what he wants to be when he grows up - A fireman, and a policeman, and a chef. (Yeah, he's gonna be very busy).
The one ingredient that adds tons of texture and flavor is the multi-grain bread. We discovered this recently, and only because we were out of white bread.
Try them and see what you think!
The BEST Meatballs
- 2 slices multi-grain bread
- 1/2 cup buttermilk
- 1/2 lb ground pork
- 3/4 lb 85% lean ground beef
- 1/4 cup Parmesan cheese, grated or 1/4 cup Romano cheese
- 1 egg
- 1 garlic clove, minced
- 2 tablespoons fresh parsley, chopped
- Chili flakes (To taste)
- Tear the bread into pieces and soak in buttermilk for a few minutes. Mash slightly with a fork.
- Combine bread with ground pork and lean ground beef. Add grated Parmesan or Romano cheese, egg, minced garlic, and parsley (and chili flakes if you use them).
- Divide into sixteen pieces and roll into balls.
- Brown them in a non-stick frying pan.
- Add to your favorite marinara sauce and cook until they are done.
- If you prefer to make these without sauce, skip the frying and bake at 350 degrees Fahrenheit for 20 minutes or until cooked through.
There you have it. We serve ours in sauce, over spaghetti that's been drizzled with olive oil. The little man and I both like grated cheddar cheese on top.
I'd love it if you would let me know what you think!