I’ve made spaghetti and meatballs hundreds (thousands?) of times, but there really is something to be said for the perfect meatball. They seem easy enough, but the perfect ratio of meat to egg to breadcrumb to seasonings needs to be just right to keep them from tasting like dense little hamburgers. This recipe balances the perfect amount of ground sirloin, spice and flavor from Italian sausage, seasoned up right to simmer away in a big batch of Sunday sauce. These come out great every time.
Ingredients (makes 24 meatballs):
2 lbs. 90/10 ground sirloin
6 oz. Italian sausage, removed from casing
¾ cup breadcrumbs
¼ onion, grated
1 oz. parmesan cheese, grated
1 tsp. salt
1 tsp. Italian seasoning
¼ tsp. black pepper
1 tbsp. canola oil (for frying)
Add all ingredients except canola oil to a large bowl. Combine with hands, being careful not to overwork. Roll into 24 equal sized meatball. Preheat a heavy bottomed or cast iron skillet on medium-low, then add oil. Working in batches, brown meatballs on all sides until a nice crust forms. Continue cooking browned meatballs in your favorite tomato sauce for at least one hour, preferably 2-3 hours. Serve with pasta. Enjoy!