23 Year Meatballs
Laine
Quick to make, but it took me until I was 23 to perfect the recipe!
ingredients
- 1/2 lb lean ground beef
- 1/2 lb mild italian sausage, casing removed
- 1/4 C dry, unseasoned bread crumbs
- 1/4 C grated parmesan cheese
- 1/4 C finely chopped, mild or hot giardinera
- 1/4 C grated white onion, squeeze out liquid
- 1/8 C minced kalamata olives
- 1/8 C minced green italian olives (without pimento)
- 1/4 C chopped, fresh parsley
- Extra olive oil for pan.
- Jar or your favorite marinara sauce (Rao’s is the best!)
directions
- 1
Drain all oily items on paper towels, otherwise the meatballs are too greasy!
- 2
Combine all ingredients in mixing bowl. If the mixture seems too wet you can add more bread crumbs and parmesan cheese.
- 3
Roll into any size you wish, from mini to large.
- 4
Brown in pan on at least 2 sides, take directly from pan and place in simmering marinara sauce, simmer until cooked through. Be sure to add pan dripping to sauce once all meatball are browned off.
- 5
Serve over pasta, they also make great meatball subs.
Source: Laine
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