October 24, 2016

Sweet Italian Meatballs

Happy Meatballs, my lovely internet family!

Whether in soup, on subs, or over spaghetti (or spaghetti squash, which are in season here at the moment) with freshly grated parmesan and thick homemade sauce, I contend that meatballs are just little bombs of happiness. Come autumn, they quickly rise to the cop of my favorite comfort foods list, along with the potato leek soup I made last week. My best girlfriend passed along a terrific and simple recipe for meatballs that I just love, and today I thought I'd share my version of it with y'all. It's a good'un, for sure.

For Amalie's original recipe, check out here brand new blog: Ordinary Green Musings. Show her some love!

Ingredients:

  • 1 lb sweet Italian sausage
  • 1 lb ground beef
  • 1 yellow onion, diced
  • 1 tablespoon garlic, minced
  • 1 egg
  • olive oil
  • onion powder
  • 1 tbsp oregano
  • 1 tbsp basil
  • salt and pepper to taste
  • 1/2 cup breadcrumbs (Italian style or plain)
Method:
  • Preheat the oven to 350° F.
  • SautĂ© the onion and garlic in olive oil, and set them aside.
  • Mix everything else together using your hands.
  • Roll pinches of meat into meatball-sized meatballs (see what I did there?).
  • Bake them for 15 minutes, breaking one open towards the end to make sure they're cooked thoroughly.
  • Once I take them out of the oven, I like to remove them from the pan before the oil solidifies, so I leave them in a bowl until they're cool enough to store in a giant plastic zip bag.

  • And voilá! Eat them however you like - Jacob and I prefer meatball sub sandwiches, although I'm also content to chow down plain.

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If you try this recipe out, do please come back and let me know how you liked it.

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Copyright Iris Hanlin

Recipe modified from Amalie's Papa.

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