Batch Italian Meatballs
Nothing says home cooking line Italian meatballs, pasta, and marinara sauce. The Italian meatballs are simple to make and so delicious. They are full of herbs and spices, and parmesan and romano cheeses. They make a great pizza topping as well.
Roasted Italian meatballs can be used with pasta, sandwiches, and as a pizza topping. You could also serve them as an appetizer.
- 4 ea Eggs (Large)
- 2.5 cup Milk (Whole)
- 2 tbsp Kosher Salt (Morton Coarse Kosher Salt)
- 2 tbsp Garlic (Minced)
- 2 tbsp Italian Seasoning (Dried)
- 1 tsp Black Pepper (Ground)
- 5 lb Ground Beef (80/20)
- 0.5 cup Parmesan Cheese (Grated)
- 0.5 cup Pecorino Romano Cheese (Grated)
- 5 cup Bread Crumbs
Measure your ingredients.
Preheat oven to 350 F
In a stand mixer:
Add wet ingredients and seasonings to the eggs and milk and blend until well mixed and salt is most likely dissolved.
Add ground beef about 1 pound at a time while mixing at a slow speed.
Add breadcrumbs and cheeses slowly so that they thoroughly mix with the wet meat mixture.
Continue to mix for another minute. Turn off the mixer.
Remove the bowl from the mixer stand and portion meatballs in 1-1/5 oz portions, about the size of golfballs, by rolling the mixture in your hands.
Arrange on 2 lined half-sheet pans. You can use aluminum foil or parchment lining paper.
Bake in the oven until 165 F or about 30-35 minutes.
By hand in a bowl:
Use a whisk for the wet ingredients and spices, then kneed the beef, bread crumbs, and cheeses by hand until thoroughly mixed.
After Cooking
Let meatballs cool and portion into vacuum seal bags for meals, seal, and freeze.
