Meatballs make memories!
Meatballs…something about them is sure to put a smile on your face. I remember eating them as a kid at a pizzeria – one big meatball covered in pizza sauce on a plate of spaghetti noodles. My Aunt Jan served petite homemade meatballs as part of a buffet spread every Christmas Eve when I was growing up. Meatballs make memories!
Not too long ago, I went to a nice Italian place with my friend RAC. I’ve known him for close to 30 years. At that point, I had never seen him eat meat. Unbeknownst to me, he had started to. I watched in amazement as he ordered an appetizer of meatballs and devoured the whole thing. “These make me happy!” he said as he dug into them. I have to agree. Meatballs make me happy too!
I like serving meatballs for get togethers or taking them to a potluck.
You can make meatballs an endless number of ways. When I make them, I often vary I’ve the seasonings, the binding ingredients – cracker crumbs, bread, even a few gingersnaps -- and the meat including lamb, pork sausage, ground pork, buck burger, ground turkey and beef. That’s why it’s hard to tire of them. Each batch can taste different.
You can buy meatballs in the freezer section of the grocer. I did that a few times, but my kids complained they wanted homemade ones. Somehow, they just taste better.
Meatballs are great to make ahead, so they can be a no-fuss option during party time. I also make them easy – baking them on big baking trays in the oven rather than frying them in a pan, having to hover over them and turn them.
"Since they can be made ahead, they're you're no-fuss option at party time!"
I like to make a big batch, cook them, and then freeze them. They're great to eat by themselves or as a foundation for other meals. Use this recipe to make our Ultimate Super Bowl Sub, Smoky Meatballs, Cheesy Squash Bowls, or our Italian Meatball Soup.
Cooking tip:
Use two forks to mix the meat lightly and keep the mixture from becoming too compact.
Mince the onion in the food processor until it’s almost pulp so it really seeps into the meat and cooks thoroughly. (And those who don’t like onions will never know.)
Momma T's Meatballs
Recipe Ingredients
Everything you'll need for this delicious recipe is below.
1 lb hot Italian sausage
1 lb sweet Italian sausage
1 lb lean ground meat
3 T pesto
1 c Panko breadcrumbs
1 t fennel seeds (rubbed or crushed)
1 T tomato paste or ketchup
2 T soy sauce
2 T barbecue sauce
2 T Worcestershire sauce
1 T Siracha
3 eggs (beaten with a fork)
1 t garlic powder
2 t salt
1 t pepper
1 onion (minced fine in a mini chopper)
Preparation Instructions
1. Preheat oven to 375 degrees.
2. In a large mixing bowl, mix the meats with two forks to combine.
3. Add the other ingredients and mix with forks until well blended.
4. Roll into small meatballs for cocktail size appetizers.
5. Place on large cooking trays.
6. Bake in oven (preferably on convection setting) at 375 degrees for 20-25 minutes, depending on their size.
7. Once the meatballs are done, take them off the cookie sheet and put them on paper towel to drain for a minute.
8. Serve warm or hot on a platter with cocktail toothpicks.
Makes roughly 48 meatballs, depending on the size.
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