Recipe by Chef Pagina
"Authentic beef and pork flavor without using pork."
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1 1/2 pounds
ground beef round
1 (16 ounce) jar
marinara sauce, or to taste
Nice, easy recipe. I added 1/4 C grated parmesan cheese and one egg to the meat mixture. I formed meatballs with an 1/8 C measuring scoop and ended up with 20 meatballs. I skipped the blender step- really unnecessary.
I am not sure where the pork flavor is supposed to be coming from in this recipe and there is nothing in the taste of these meatballs that will make you think it's in there either. They are actually a bit on the bland side. The second time I made them, I added 1/2 cup Parmesan cheese, 1/2 cup bread crumbs, 2 cloves of minced garlic, 1/2 of a minced onion and omitted the herbs called for and added in basil and oregano. I also added an egg. Yep, it's a bit distanced from the original recipe but these taste Italian and delicious.
We added about 1/3 cup of milk but still thought these were a little dry. I will try adding an egg next time. I'll also reduce the Rosemary next time, as I found it a little overpowering.
I loved them ! I use ground chuck when making meatballs ,also added some minced green onion . Wham !
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Italian Meatballs
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 142
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