The Best "Meatball" Meatballs!
This is a very delicious meatball that covers all of your meatball bases. This is the recipe you have been searching for!
Servings: 50 meatballs
Ingredients
- 1 kilo ground know-your-farmer beef
- 1 kilo ground know-your-farmer pork
- 2 cups panko crumbs or saltine cracker crumbs
- 2 large free range organic know-your-farmer eggs
- generous 1/2 cup onion , minced (or 1 small onion)
- scant 1/2 cup garlic , minced (or 8 cloves of really good garlic)
- 1/2 cup chopped flat leafed parsley , minced
- 1 tablespoon Vegeta
- 1 teaspoon salt
- 100 grinds of freshly ground black pepper
Instructions
- Mix all ingredients together; rest for 30 minutes to an hour
- Form into balls; place on parchment covered cookie sheet
- Freeze overnight; package in labeled and dated zip lock bags
Instructions for use when frozen:
- Remove from freezer; follow recipe instructions for whatever meatball is required in the recipe OR
- Remove from freezer; brown on all sides in frying pan and add to sauce recipe OR
- Remove from freezer; pre-heat oven to 400F
- Bake for 30-35 minutes (if straight from freezer) on parchment covered cookie sheet until done; add to recipe
Instructions when fresh:
- Follow recipe instructions for whatever meatball is required in the recipe OR
- Brown on all sides in frying pan and add to sauce recipe OR
- Pre-heat oven to 400F; bake for 25-30 minutes on parchment covered cookie sheet until done and add to recipe
Notes
I put 5-6 meatballs into each small ziplock bag and then put all small ones into a larger freezer bag.