Hello there!
For quite some time now, Dustin and I have been looking to put his meatball recipe on the blog, but every time he would whip them up, I realized I forgot to blog them by the time we were about to start frying. Whoops!
But anyway, this past Sunday, Dustin was craving a classic spaghetti and meatball dinner, so we made it a point to blog this batch of deliciousness while I made a fresh batch of my classic sauce, listed on this blog under sauces titled “The Best Sauce on Earth”.
Let me just say, his meatballs are out of this world! He’s become the official meatball master in the kitchen. What makes them so incredible is that he uses both ground beef and ground pork, and a TON of garlic and basil.
One tip to keep in mind when mixing these meatballs is to not over-mix, but to lightly toss until the ingredients are just incorporated. We also use Canola Oil or Vegetable Oil when frying these meatballs. There’s less splatter than Olive Oil and they fry much nicer, too.
I hope you enjoy these with your next Sunday meal!
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Ingredients
1.25 lb ground beef
1.25 lb ground pork
1 bulb of garlic, roughly chopped
4 eggs
Pecorino Romano
Approximately 20 leaves of Fresh Basil
Garlic Powder
Fresh Parsley
Italian Bread Crumbs
Panko Bread Crumbs
Black Pepper
Canola Oil
Salt
Directions
- Lightly break apart and separate the ground beef and ground pork into a large bowl. Lightly toss in the bowl.
- Add the 1 bulb of roughly chopped garlic.
- Add 4 eggs.
Add approximately 20 leaves of fresh basil.
Add 3/4 cup of Pecorino Romano.
Add 1/4 cup fresh parley. - Add 3/4 cup of Italian Bread Crumbs.
Add 1/2 cup of Panko Bread Crumbs.
Add 1 1/2 tsp Kosher Salt.
Add 1 Tsp fresh ground pepper. - Lightly toss to incorporate and mix.
- In a large pan or skillet, add canola oil (enough to fill 1/8 inch high in the pan) and heat on medium.
- Roll the meatballs into 2 inch balls and allow the meat to get to room temperature.
Heat the pan on medium and cook the meatballs low and slow. - Fry meatballs until golden brown on all sides. (Check one to make sure it’s done on the inside.)
- We lightly garnish ours with additional salt on top once completely fried.
Directions with step by step photos
- Lightly break apart and separate the ground beef and ground pork into a large bowl. Lightly toss in the bowl.
- Add the 1 bulb of roughly chopped garlic.
- Add 4 eggs.
Add approximately 20 leaves of fresh basil.
Add 3/4 cup of Pecorino Romano.
Add 1/4 cup fresh parley.
- Add 3/4 cup of Italian Bread Crumbs.
Add 1/2 cup of Panko Bread Crumbs.
Add 1 tsp Kosher Salt.
Add 1 Tsp fresh ground pepper.
- Lightly toss to incorporate and mix.
- In a large pan or skillet, add canola oil (enough to fill 1/8 inch high in the pan) and heat on medium.
- Roll the meatballs into 2 inch balls and allow the meat to get to room temperature.
Heat the pan on medium and cook the meatballs low and slow.
- Fry meatballs until golden brown on all sides. (Check one to make sure it’s done on the inside.)
- We lightly garnish ours with additional salt on top once completely fried.
