Italian Meatballs
Yield: 30-40 meatballs- 5 pounds ground meat (turkey, turkey/beef, turkey/beef/pork)
- 1 bunch Italian parsley
- 2 teaspoon salt
- 2 teaspoon ground black pepper
- 8 cloves garlic
- 1 loaf old Italian bread (*Substitute 2.5-3 cups GF breadcrumbs)
- 6 eggs
- 1/2 cup grated Parmesan, Italian pecorino romano, or Romano cheese
- 1/4 cup water
- In a bowl, thoroughly mix the ground meat, parsley, salt, pepper, garlic, bread crumbs, eggs, and cheese.
- Slowly add water to moisten mixture. Should be very moist but still hold shape.
- Form meat balls (about 1 inch in diameter).
- Bake meatballs on parchment paper or tinfoil at 375 for 30 minutes or until done.
- Day of: Heat in microwave, in skillet, or oven for a few minutes. Add to spaghetti sauce, eat with Italian Wedding Soup, place in mini-slider buns with marinara sauce and provolone cheese.
NOTE: Consider making a half batch per person or if making a full batch of meat, send home uncooked. Can leave as loaf or shape as meatballs for transport home. If sending uncooked meatballs, have everyone bring cookie sheets for taking home. Can place them in ziploc bag as well (?--check with JS).
Repeated
78th: Sept 2011, Oct 2012,
Phinney: June 2011, March 2012, Jan 2013
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