Hi folks, for those looking for the recipe... And I know.... I don't brown the meatballs first :). But hey, to each their own.
Meatball Appetizer
I usually make my own spaghetti sauce (for another recipe share; maybe my baked spaghetti) and simmer these.
Ingredients
- 2 pound ground beef
- 1 pound ground pork
- 4 cloves garlic, minced
- 3 eggs
- 1 ½ cup freshly grated Romano cheese (if you do buy store bought, you can blend the shreds in the blender)
- 2 tablespoons chopped Italian flat leaf parsley
- salt and ground black pepper to taste
- 2 ½ cups stale Italian bread, crumbled via blender ( 8 Italian white bread slices sitting out for 2 hours with crust removed)
- 1 ½ cups lukewarm water
- Existing spaghetti sauce simmering
- 3-4 oz of Mozzarella cheese, freshly shredded (for the topping)
Directions
- Make sure your spaghetti sauce is simmering as a prep item in a large enough pan for however many 2" servings you plan to make of meatballs.
- Combine beef, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
- Hand blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
- Drop balls into sauce and make sure the sauce is bubbling (in needed, bring to a bubble) and then turn down to simmer with cover.
- This should cook for at least 4 hours on simmer.
Serve with spaghetti or however you would like to serve them.
Oven/Broiling
- Preheat oven to 425.
- Take a small/medium cast iron skillet and add sauce on the bottom. Add meatballs and pour more sauce over each ball.
- Add Mozzarella over dish as desired
- Bake for about 10-15 min or until cheese is to desired browning