Meatballs are one of my favorite foods. I love them on spaghetti, dipped in a sweet and sour sauce, or on a slider. I love ’em.
My husband? Not so much a fan. So, whenever I get together to cook with my mom or a friend, I frequently request this dish. Since I was visiting my mom over Memorial Day Weekend, we decided to whip up a batch of these yummy guys.
I love how versatile meatballs can be.
You can add ingredients to make it fit any ethnicity, or create an entirely new and inventive dish. Craving Chinese food? Throw in some soy sauce, sriracha and rice wine vinegar. If you want to make it Mexican, you could add green chile, chorizo and cilantro. If you wanted to make it American, you could throw in some french fries, gravy and macaroni and cheese.
Okay, just kidding about that last one!
We made a traditional Italian meatball, but we wanted to make it a grandiose serving, so we made jumbo meatballs! They’re slightly smaller than baseballs, but still maintain their moist texture and fantastic flavor.
- 2 tbsp butter
- half a baguette, cubed
- 1 lb lean ground beef
- 1 lb hot Italian sausage
- 2 eggs
- ½ large onion, diced
- 3 cloves garlic, minced
- 2 tsp cumin
- 1 tsp oregano
- ⅛ tsp cayenne
- 1 tsp salt
- ½ tsp pepper
- Preheat oven to 450. Melt butter in the microwave and toss with cubed bread. Lay bread on a foil-lined baking sheet and bake 10-15 minutes, until golden brown.
- Reduce oven temperature to 350.
- Transfer bread crumbs to a food processor and pulse until fine.
- Mix together remaining ingredients and bread crumbs, until well combined.
- Roll meatballs gently into balls slightly smaller than a baseball. Arrange on a foil-lined baking sheet.
- Bake for 20 minutes, turn, and continue baking another 15-20 minutes, or until cooked through.
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