Recipe by KARARNMI
"These are amazing and nothing amazing is ever easy; keep that in mind when you undertake this recipe. Try to avoid tasting them before you're ready to serve because you may end up eating them all and your guests will be left with only marinara and pasta. I make this recipe as written, then I freeze half of it when combined as it makes about 40-50, 1 1/2-inch meatballs (enough to feed Sicily.) If you won't be freezing half, then use more sauce to cover all the meatballs. Serve over your favorite pasta, or try it with provolone on a meatball sub."
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chopped fresh flat-leaf parsley
fresh basil, or to taste
1 1/2 teaspoons
ground black pepper
yellow onion, finely chopped
shredded mozzarella cheese
freshly grated Parmesan cheese
ground beef chuck
Italian pork sausage
fresh bread crumbs
olive oil for frying
bottled marinara sauce, or more to taste
If you like Italian Sausage you'll love these meatballs. They make a great meatball sandwich. I cooked the meatballs in two batches. One batch I fried as the recipe stated, and the other I just baked as another reviewer suggested. Just baking until the meatballs were done was easier and I could not tell the difference between the two batches. Also, if your going to go to this much work to make meatballs, don't use jarred marinara sauce, make your own from one the many recipes found on this site. Much better. Thanks for the recipe Kararnmi.
I did not add in the mozzarella or ricotta cheese, but might try that the next time! I also baked the meatballs instead of frying at 350' for 25 minutes...they were outstanding!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 258
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