Last night he mixed and formed the balls, covered them with plastic wrap and popped them in the refrigerator. So when dinner time came around today, I just browned and then simmered them in Newman's Own Sockarooni Spaghetti Sauce.
Obviously I love a good homemade sauce but when time does not permit, it's great to have a couple jars of your favorite store-bought sauce in the cupboard.
These are extremely moist and tasty meatballs. Tomorrow we should get some nice crusty rolls and have meatball subs!
- 1 pound ground beef, 10 to 15% fat
- 1/2 pound ground pork
- 2 cloves garlic, minced
- 2 eggs, slightly beaten
- 1/2 cup grated Parmesan or Pecorino Romano cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 freshly ground black pepper
- 1 1/2 cups panko bread crumbs
- 1 cup water
- 3 tbsp olive oil
- In a large bowl, combine garlic, eggs, cheese, basil, oregano, salt and pepper until well blended. Add beef and pork and combine well.
- 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 when rolled into balls. If it seems moist enough then stop before adding all the water. Shape into meatballs about 2 inches in diameter. Can be left in the fridge overnight covered in plastic wrap.
- Heat olive oil in a large non-stick skillet. When oil is glistening, fry meatballs in batches turning them as they brown. Do not overcrowd. When the meatballs are golden brown and slightly crisp, remove from the heat and drain on a plate lined with paper towel.
- Add them to your favorite sauce and simmer until cooked through. About ten to fifteen minutes.