Recipe type: Worknight Dinners, Weekend Cooking, Cooking for a Crowd
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 6
1 tablespoon dried oregano ¼ teaspoon salt ⅛ teaspoon pepper
Ingredients
1 lb. ground sirloin
1 egg
1 Tbsp. mayo
3 slices bread, moistened (for best results use 2 slices of corn bread and one slice of white bread, but any will work)
½ cup Italian-seasoned breadcrumbs
¼ cup chopped fresh parsley
1 tsp. garlic powder
1 tsp. onion powder
¾ cup grated fresh Parmesan
1 tablespoon dried basil
Instructions
Mix the meat, egg and mayo until fully combined. In the meantime, run the moistened bread through a food processor to break down into tiny pieces. It won't completely crumble due to the moisture, but that's okay. If you don't have a food processor you can use your hands to tear the bread into tiny, tiny pieces.
Add bread to meat mixture, combining well. You don't want the bread to be visible, otherwise they'll be obvious in your meatballs. If your bread has a thick crust, you'll want to remove that as well. Even though these are best with a combination of white bread/corn bread, I've made them using entirely whole wheat and they've turned out great. The different types of bread all lend different flavors to the meatballs but the biggest difference is in the texture.
Add seasonings and cheese to the meat mixture and mix well. I use my (freshly washed) hands for this step because I really haven't found a mixing implement that does as good of a job at blending everything together.
Preheat oven to 350. On a baking sheet, form meatballs into shapes - you'll get about 18-24 meatballs depending on their size. Bake until cooked through and then simmer on stove, for one hour, in the tomato sauce of your choice.
Recipe by In Good Taste at http://ingoodtaste.kitchen/classic-italian-meatballs/