Italian food does not get more rustic than perfectly done meatballs….LA MIA TABELLA MEATBALLS will not disappoint!!
LA MIA TABELLA MEATBALLS
So I have this thing whenever I go and try out a new Italian restaurant where I have to try the meatballs and the sauce they come in. It is a “thing”! A “habbit”! To put it plain and simple you can just say it….I am an Italian food snob! What I do is Italian food snobbery! I order a meatball in sauce on the side no matter what meal I order. If I like the meatballs and sauce that restaurant is forever on my short list of loved Italian restaurant’s. If the meatball and sauce does not meet my approval (which most do not) then that restaurant is dead to me! I laugh out loud at my bluntness, but if you are Italian and you eat a crummy Italian meal out then why ever go to that restaurant again? I recently went to a new Italian restaurant the next town over from us called, Tuscan Tavern, and I played my little meatball game…guess what they “one upped me”! I ordered a salad and a side of their meatballs and sauce. The sauce was outstanding and the meatballs were utter perfection! The owner stopped at our table to check in on us and I complimented him on his meatballs and explained my meatball obsession. In a confident manner he told me that they were probably the best meatballs that I have ever tasted (he was right!). He then went on to explain how he grinds his own pork and beef and adds some fresh ricotta along with some other secret ingredients! Until that moment I honestly thought I made the best meatballs ever (and I have been told I do)!
I digress a little….long story short….I may not make the best meatballs ever…but I do come in a close second! I do not grind my own meat for two reasons: one, I do not own a grinder and two, because I don’t have the time!!!! My meatballs are homemade, baked not fried and freezable! LA MIA TABELLA MEATBALLS will fit right at home with your families Sunday dinner or week-end gathering!
- 2 1/2 pounds ground meat (either all beef or 1/2 beef & 1/2 pork)
- 1/4 cup fresh chopped Italian parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 3/4 cup grated parmesan cheese
- 2 1/2 cups Italian breadcrumbs
- 2-3 eggs slightly beaten
- 1/2 cup milk
- Place all ingredients into a large bowl. I personally mix all ingredients with my bare hands, but you are more than welcome to use a large wooden spoon.
- Roll about a 1/3 cup of meatball mixture into a round ball. Place on baking sheet lined with waxed paper or parchment paper. Continue with this process until all meat mixture is gone.
- At this time you can fry all your meatballs in oil in a large skillet OR you can bake them. I prefer the baking method. Pre-heat oven to 350 degrees. Place a baking rack over a baking sheet. Spray baking rack with Pam spray. Place meatballs on top of baking rack. Place meatballs in oven (the baking rack will allow the drippings to drip down and the baking sheet will catch the drippings). Bake meatballs for about 15 minutes or until browned on all sides. If using a convection oven there is no need to flip meatballs over. If using a regular oven you can flip them over to other side 1/2 through the baking process.
- When browned on all sided you can place them in a big pot of your favorite marinara or homemade pasta sauce. Cook in sauce for about 1/2 hour 45 minutes. This will allow the meatballs to finish cooking and will add a ton of flavor to your sauce.
- Serve on the side of your favorite pasta with a nice ladle of sauce.
- Everyone makes their meatballs different. I prefer all beef meatballs and no ground pork. I also prefer using ground beef with a nice fat content. If you use a lean ground beef (90/10) your meatballs will tend to lack flavor and be a bit dry.