Homemade meatballs are pretty easy to make. I think people are intimidated thinking the process of cooking meatballs will be involved and take a long time. However, they are much easier and more approachable than you think! Also, I just cannot bring myself to buy the frozen meatballs in the freezer section, they are filled with so many preservatives and high in sodium and probably start with highly processed meat. Unnecessary in my opinion, and homemade meatballs taste so much better! I’ve made these meatballs for sandwiches, fondue parties, spaghetti, ravioli. You can even use them for the sweet and spicy meatballs you see at potlucks, mix them with some barbeque sauce, or sweet and sour appetizer…the possibilities are endless!
This recipe is easy enough for weeknight cooking with the indulgence of homemade comfort food!
1lb ground beef
1 lb mild Italian sausage (not in casings)
1T Herbs de Provence (or dried basil and oregano)
1 egg, beaten
½ c. bread, torn (can also use bread crumbs, finely crushed crackers)
¼ c heavy cream
¼ c. parmesan
1/8 t. nutmeg
TEAR up bread into small pieces and pour cream over bread. Meanwhile, crumble ground beef and sausage in a large bowl. Add herbs, bread, and parmesan. Whisk egg lightly and add. Toss meatball mixture to make sure ingredients are spread throughout meat. Do not over work otherwise the meat will be tough.
PREHEAT oven 400 degrees.
ROLL meatballs into a bite-sized balls. Add to a cast iron skillet and brown all sides. Move skillet to oven and finish in the oven 15 min. (Can also place on a baking sheet if all the meatballs don’t fit in one pan or if you don’t have a oven safe skillet).
Serve as an appetizer with dipping sauce, or with pasta and an italian sauce sauce (Vodka Sauce).