So my husband named this meatball recipe! And, they are delicious!!
I love that these meatballs are baked in the oven, so they are very quick to mix up and with minimal mess. The recipe makes a huge batch, about 40 meatballs. These freeze really well and are always great to have on hand. When I do make a batch, I have to keep it on the down low as my daughters (aka sticky fingers), will surely stop by and raid my freezer. <3<3<3
This recipe comes from America’s Test Kitchen with a few minor modifications.
My marinara sauce will be posted soon…
Awesome Meatballs
- 1 lb. ground beef
- 1 lb. ground veal
- 1 lb. ground pork
- 2.25 cup Panko Bread Crumbs
- 1.5 cup Buttermilk
- 3 large eggs
- 5 oz. Prosciutto (thinly sliced and chopped fine)
- 3 oz. Parmesan Cheese (Grated about 1 1/2 cups)
- 6 Tablespoons Parsley (fresh minced)
- 3 cloves garlic (pressed through a garlic press – about 1 tablespoon)
- 1.5 tsp Knox unflavored gelatin (dissolved in 3 tablespoons of water)
- 1.5 tsp Salt
- 1.5 tsp Pepper
- 1.5 tsp Oregano (dried leaves)
- Instructions
FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking
sheets. Adjust oven racks to lower-middle and upper-middle positions and
heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl
and let sit, mashing occasionally with fork, until smooth paste forms,
about 10 minutes.
Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin
mixture, 11/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb
mixture. Using hands, gently mix until thoroughly combined. Lightly form
about ¼ cup mixture into 2-inch round meatball (about 2 ounces); repeat
with remaining mixture to form approximately 40 meatballs.
Spray wire racks with nonstick cooking spray and place meatballs, evenly
spaced, on racks; roast until browned, about 30 minutes, rotating trays
from front to back and top to bottom halfway through.As the meatballs come out of the oven, I drop them into a pot of my favorite marinara sauce.
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