So, these meatballs are some of the best ever. I grew up eating meatballs similar to this. When I started living on my own, I asked my mom for the recipe, and I figured out how to make the recipe better, in my opinion, at least. I probably have an unhealthy addiction to Italian sausage! That is why there are two packs in the recipe! It is amazing!!
So, to get started, turn your oven on. Easy!
Next, find a bowl, and dump your ingredients into the bowl. When I am making this, I don’t tend to measure things. A pinch, sprinkle, handful, and half a handful are my measuring cups. However, I tried to measure everything out for you! One thing I must insist you do is grate your own parmesan. 100% absolute MUST.DO. Freshly grated parmesan has a much stronger taste, and you don't have to use as much. One cup of freshly grated parmesan is not equal to one cup of grated parmesan. So, just do me a favor, and grate your own!
Once all the ingredients are in, get involved. Put your back in to it, and mix it together with your hands. Yes, it's cold and feels weird, but that’s the best way. Once everything is mixed, start forming the meatballs. The size I make them depends on my mood. You can make them giant, or you can make them medium or small. Keep in mind, the size you make them will affect the speed at which they cook. You just have to make sure you are watching them! A trick I learned but don't always use is to place meatballs on a cooling rack, and place the rack over a baking sheet as they cook. By using the rack, the meatballs grease will fall to the pan, and they will not be sitting in a pool of grease. It is not necessary, but it's good to know. Once the meatballs have cooked all the way through, have a party and eat. I use these meatballs with any type of regular original pasta (lover of carbs right here), spaghetti squash, protein pasta, any veggie noodle I can find, or by themselves. For a sauce to go with them, I normally make my own (I will post the recipe soon), or I will toss some noodles in olive oil, sea salt, and parmesan cheese, and go to town. Just about any sauce you would like would work(probably not BBQ, though). However, these meatballs are so delicious, I am fine eating them alone. They are juicy, and the cheese helps keep them moist.
Please make, enjoy, and share you thoughts, pictures, and love for meatballs! Brennan!
- 1 package Pederson's Natural Farms Ground Bison
- 2 packages Pederson's Natural Farms Italian Ground Sausage
- 1/4 C. Chopped Fresh Parsley
- 1 C. Freshly Grated Parmesan Cheese
- 1/2 C. Bread Crumbs, Oats, or Almond Meal
- 1/4 C. Basil
- 2 Eggs
- Salt & Pepper
- Preheat oven to 350℉.
- Place all ingredients in a large mixing bowl.
- Get your hands dirty! Mix all ingredients together, and form into size desired.
- Place meatballs onto greased cookie sheet.
- Bake for 20-30 minutes.