Recipe

Classic Italian Meatballs Recipe

Add Step-by-Step Photos	Edmund / All my dishes 1 year, 6 months ago This is a reinvention of an italian Classic, the small Northern Italian Meatball. Prep:20m Cook:40m Servings:68	Edmund
	delicious beef meatball italian

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Ingredients

½ lb of ground beef (not super lean, 70/30, no higher than 85)

½ a cup of bread crumbs

1 egg

½ a large yellow onion, minced

½ tsp. of minced garlic

¼ cup vegetable oil

Dash of Liquid smoke

Add to Taste (I added a few shakes of each)

Dried Thyme

Dried Parsley

Chiffon Basil (roll 4 leaves and slice across)

Dried Oregano

Ground mustard

Paprika

Chili powder

Onion powder

Garlic powder

Cumin

Salt

Pepper

Directions

Add onion, garlic, and chiffon basil

Add all spices mix until combined

Beat one egg and add, mix until combined

Add the bread crumbs, mix until like a paste

Add the ground beef and mix with your hands until combined, this is messy

Once combined, create ¾ - 1in diameter meatballs

Set oven to 350

Prepare a cookie sheet, cover with parchment paper (paper will not burn, and will absorb)

Add vegetable oil and liquid smoke to a skillet set to medium,/high heat. If oil burns dump and add new oil and smoke

Add 5 balls at a time to skillet and brown on 2 sides, don’t brown the whole meat ball

Place browned meatballs on cookie sheet and repeat until the entire cookie sheet is filled.

*Note* Heat up your favorite homemade or store bought marinara sauce while meatballs are baking

Bake meatballs for 30-40mins, or until medium rare in the middle (carry over will brown them through)

Place 5 to 10 finished meatballs in the sauce, coat them with sauce and then extract them to a plate, repeat with all the meatballs

*This lets them take on the favor of the sauce but not break apart or get mushy.

Serve with pasta, the sauce, and a few meatballs per person.

Store the meatballs separate from the sauce

Enjoy!

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Comments

jakartainflames 1 year ago said:
Yum.

pollymotzko 9 months ago said:
Hi there Edmond,
Good job on the meatballs and a nice addition with the liquid smoke. I used to cook with that all the time. I made a really good meatloaf with that which was a Weight Watcher's recipe. Also, a secret that I'll share is if you ever make Split Pea soup, just put about a teaspoon of that in a big pot of split pea soup and you'll think there's a ham bone with lots of ham in it!
I haven't seen it here in years! Where do you get yours?
I noticed you're local to me too which is nice.

Happy Cooking!

Polly Motzko