I absolutely love Italian food, and even though in Italy you don’t really see spaghetti and meatballs in a menu you can still make that combination here in the States. This recipe is one of my favorites, you can make meatball subs, or just your old fashioned spaghetti and meatballs meal.
What you’ll need:
Medium size mixing bowl
Measuring cups and spoons
Rubber spatula
Medium size deep pan
Italian Meatballs
Course: Dinner, AppetizersCuisine: ItalianDifficulty: Easy4
servings15
minutes12
minutesIngredients
1 lb lean ground beef (I like 90/10 lean beef)
4-6 cooked and chopped slices of bacon
1 tsp dry oregano
3 tbsp graded parmesan cheese
2 oz fresh mozzarella cheese sliced in small cubes 1/2 inch
1 tsp garlic powder
1 tsp salt
1 1/2 tsp fresh ground pepper
4 tbsp fresh chopped basil
1/2 tsp crushed peppers (optional)
1 tbsp olive oil
1 cup of marinara sauce
Directions
- Combine all ingredients except the marinara sauce and olive oil in a mixing bowl, use your hand to combine all ingredients. The fresh mozzarella will crumble in the mix and that’s ok
- Using your hands begin making the meatballs, the mixture will make about 6 meatballs, they’ll be a little bigger than a golf ball.
- On medium heat warm up the olive oil in a deep pan for about a minute and begin browning the meatballs, this should take about 2-4 minutes to brown all sides
- Lower the burner temperature to medium-low and carefully add the marinara sauce in the pan covering as much as you can the meatballs, cover the pan cook for 8-10 minutes.
Notes
- Serve as an appetizer and top it with more parmesan cheese.
Meatballs are also great for meatball sandwiches, or with spaghetti.
Keep any leftover meatballs in an airtight container in the refrigerator for up to 3 days.
If you like this recipe and make it, please leave a comment below and tell me what you think! this helps me a lot!
Enjoy!
XO, Carol