Italian Meatballs
Roasted Savory meatballs can be used with gravy over rice, pasta, and potatoes. They are also great for cocktail meatballs or Swedish meatballs.
- 2 Each Eggs (Large)
- 1.25 cup Milk (Whole)
- 1 tablespoon Kosher Salt (Morton Coarse Kosher Salt)
- 1 tablespoon Garlic (Minced)
- 1 tablespoon Italian Seasoning (Dried)
- .5 teaspoons Black Pepper (Ground)
- 2.5 pounds Ground Beef (80/20)
- .25 cups Parmesan Cheese (Grated)
- .25 cups Pecorino Romano Cheese (Grated)
- 2.5 cups Bread Crumbs
- Savory Meatball Instructions
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.
