Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a large bowl, combine
Ground Beef (455 g)
,
Ground Pork (455 g)
,
Breadcrumbs (75 g)
,
Eggs (4)
,
Parmesan Cheese (45 g)
,
McCormick® Garlic Powder (5 g)
,
Ground Black Pepper (2 g)
,
Salt (5 g)
, and
Dried Oregano (as needed)
. Mix well, using your fingers or a fork.
Step 2
Working with small sections of the meat mixture, roll each section between your palms to create a ball about 1″ in diameter. Continue until the entire mixture has been rolled into balls.
Step 3
Heat
Olive Oil (45 mL)
in a large frying pan over medium heat until oil glistens and pan is hot. Add meatballs to pan in batches to form a single layer, allowing a bit of space between the meatballs.
Step 4
Turn meatballs as the bottom side begins to brown, allowing a crisp exterior to form on as much of the meatball as possible, and until meatballs are cooked through.
Step 5
Remove meatballs to a plate lined with paper towels to soak up any excess grease.
Step 6
You can add the meatballs directly to the pasta sauce if you wish, but I prefer to place them on top of each plate of
Spaghetti (to taste)
and
Pasta Sauce (to taste)
. Garnish with parmesan cheese if desired.
