I made these meatballs last week, and they were quite the hit. Even my 2-year old ate almost a whole one. I planned on making a batch for the freezer, but they didn’t last that long. (We had Meatball Sandwiches the first night, and Spaghetti and Meatballs the second night.)
If you’d prefer to not use pork, you can substitute all beef, but they won’t be quite as moist.
Recipe Adapted From America’s Test Kitchen Cookbook Best New Recipe, 2004.
Freezer Friendly Meatballs (makes about 15 three-inch meatballs)
- 4 slices good-quality white sandwich bread, crusts removed and slices torn into small pieces
- 1 C buttermilk (or 1 TBS lemon juice + enough milk to make 1 C)
- 1.5 lb ground beef
- 0.5 lb ground pork
- 1/2 C freshly grated parmesan cheese
- 4 TBS minced fresh parsley
- 2 large egg yolks
- 2 small garlic cloves, minced or pressed through a garlic press
- 1 1/4 teaspoons salt
- Ground black pepper to taste
- Preheat oven to 375 F.
- Combine the bread and buttermilk in a small bowl. Let sit for 10 minutes, mashing occasionally with a fork, until a smooth paste forms.
- Place the ground meat, cheese, parsley, egg yolks, garlic, salt, and pepper in a large bowl. Add the bread/milk mixture and combine until evenly mixed.
- Roll into 3 inch meatballs. Place on a baking sheet lined with parchment paper.
- Bake 20-30 minutes, until temperature of meatballs reaches 165 F.
- If freezing, allow meatballs to cool, and place on cookie sheet in freezer for several hours until hard.
- Freeze in ziploc bags or FoodSaver.
- To reheat, add to sauce and simmer until warm. Or, thaw in fridge overnight and use as desired.
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