Goodness, an entire week's worth of food posts! Well, we've all gotta eat, yes? Here's something to top off your homemade marinara sauce and pasta.
These meatballs are heavy on the onion, which helps them stay moist, and they have a nice flavor depth due to the spices. After they're cooked, I oftentimes place them in the crockpot with marinara sauce until we're ready to eat. This also works well for parties, and topped with mozzarella, they also make great meatball sandwiches.
~makes about 25 meatballs
1/4-1/2 cup bread crumbs
1/4 Cup whole milk
1 Tablespoon butter
1 small onion, minced finely
1/2 pound ground beef
1/2 pound ground pork
1 egg, beaten
1 small bunch fresh parsley leaves, finely chopped (Alternatively, 1 teaspoon or so of dried oregano)
pinch of ground cinnamon
pinch of red pepper flakes
salt and black pepper to taste
1. Soak the breadcrumbs in the milk
2. Sautee onion in butter for a few minutes, until softened
3. In a large bowl, mix together the bread crumbs and onion with the rest of the ingredients. (I do this with my hands)
4. Form meatballs of your desired size, and place them on a baking sheet.
5. Bake at 375 degrees F for 25-30 minutes
Have a lovely weekend, friends, hopefully with some slow cooking going on!