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Also-Not-Italian Meatballs

Meatballs, delicious, and not Italian
Print Recipe
Prep Time 2 hours
Cook Time 2 hours
Course Main Course
Cuisine American, Italian

Equipment

  • 1 baking pan
  • 1 large mixing bowl
  • 1 tongs

Ingredients
  

  • 2-3 eggs
  • olive oil
  • 1/4 c Parmesan cheese
  • balsamic vinegar
  • 1 c breadcrumbs
  • 1/2 bulb garlic
  • 1 Roma tomato
  • 1/2 Vidalia onion or sweet, yellow, or white
  • salt
  • black pepper
  • dried basil
  • oregano
  • fennel
  • parsley
  • thyme
  • savory
  • 1 lb hot italian sausage
  • 1 lb 85% ground beef

Instructions
 

Preheat oven to 350 degrees.

    Prepare meatball mixture.

    • Add eggs, parmesan, bread crumbs, olive oil, and balsamic to mixing bowl.
    • Chop tomato and add to bowl.
    • Mince garlic and add to bowl.
    • Sliver onion and add to bowl.
    • Add spices to bowl.
    • Add raw meats to the bowl.
    • Mix with hands as little as possible to incorporate egg+breadcrumb+etc mix with meat.

    Form meatballs.

    • Roll meatballs into approx. 1 inch diameter. Just big enough you need to cut them in half to eat.
    • Place meatballs in rows in the baking pan.
    • Continue until entire mixture is rolled into balls.

    Bake meatballs until they start to brown.

    • Place meatballs into preheated oven.
    • Bake approx. 20 minutes, or until the tops begin to brown.
    • After 20 mins or so, remove from oven.
    • Use tongs to flip meatballs.
    • Return to oven for another 20 mins or so, until browned.

    When browned on both sides, meatballs are finished.

    • Remove from oven and let cool, or serve immediately.
    • Serve as desired - over pasta, in pasta sauce, as meatball hoagies, etc.

    Notes

    There's no amounts given for spices, but most won't need much, especially if you're using a spiced italian sausage as your base. 
    For most spices, 1/2 tsp or so is about right.