28 Jan Meatballs
The perfect combo of pork and beef make these meatballs a great pair to your favorite marinara sauce.
I don’t think anyone would say they were having a “ball” in quarantine and this #covidseason. However, we have been making meatballs and, while I wouldn’t say they are making things great… they don’t hurt.
There are lots of ways to make meatballs. This summer we did a good Turkish style meatballs with grains and spices and a cucumber yogurt sauce. We also have done them Asian style with broccoli mimicking take out. But, for the sake of the masses and the changing seasons, lets chat a simple meatball recipe with red sauce. It’s great over pasta or even just on their own.
These meatballs use both ground pork and ground beef. Our pork often comes with the options for seasonings and the sugar free sage seasoned pork was perfect in this.
We are currently taking names for 2021’s whole and half pork shares. Please get in touch with Claire at bentarrowacres@gmail.com to get on the list and learn more!
- 1 pound ground pork or pork sausage
- 1 pound ground beef
- 4 eggs
- ½ cup breadcrumbs
- 6 tablespoons parmesan
- 4 tablespoons Worcestershire
- 3 garlic cloves minced
- ¼ cup parsley
- salt and pepper
- Marinara Sauce, cooked pasta, basil and parmesan for serving.
- Preheat oven to 425.
- Mix all the ingredients together in a large bowl. (Use clean hands. It's easier.)
- Scoop and roll into about 1½ inch balls.
- Place on a parchment lined baking sheet and bake for 10-12 minutes until baked through.
- Warm marinara sauce in a large skillet and toss in meatballs to coat. Serve with pasta and lots of parmesan.
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