Recipe Image

Servings:

Classic Meatballs

Once they are done, these meatballs can be served in a variety of ways. You can eat them just as they are, stab them with a fork and dip them in ranch dressing, smother them with brown gravy Ikea-style, or my favorite, heaped atop a mound of spaghetti and tomato sauce.

Total Time

45min

4.7

15 Ratings

Author: 30 Pounds of Apples

Servings:

Ingredients

•

1 lb

Ground Beef

•

1 lb

Ground Pork

•

Eggland's Best Classic Eggs , beaten

•

1 1/2 cups

Breadcrumbs

•

1/2 cup

Grated Parmesan Cheese

•

1 tsp

Simply Organic Garlic Powder

•

1/2 tsp

Dried Oregano

•

3 Tbsp

Olive Oil

•

1 tsp

Ground Black Pepper

•

1/2 tsp

Salt

•

to taste

Spaghetti

•

to taste

Pasta Sauce

Cooking Instructions

In a large bowl, combine Ground Beef (1 lb) , Ground Pork (1 lb) , Breadcrumbs (1 1/2 cups) , Eggland's Best Classic Eggs (4) , Parmesan Cheese (1/2 cup) , Simply Organic Garlic Powder (1 tsp) , Ground Black Pepper (1 tsp) , Salt (1/2 tsp) , and Dried Oregano (1/2 tsp) . Mix well, using your fingers or a fork.

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.

Heat Olive Oil (3 Tbsp) 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.

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.

Remove meatballs to a plate lined with paper towels to soak up any excess grease.

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.

Nutrition Per Serving

CALORIES

576

FAT

39.7 g

PROTEIN

40.2 g

CARBS

11.8 g