Makes 24
My first venture into blogging began with the The Mama Chronicles, which is how these got their name. Aside from the obvious health benefit of baking instead of frying, these meatballs also require less work since you don't have to stand over a hot skillet.
1 pound fresh ground beef
1 pound fresh ground pork
½ cup freshly grated Parmigiano-Reggiano cheese
¼ cup parsley, finely chopped
2 cloves garlic, minced
2 large eggs
4 1-inch thick pieces of crusty bread, soaked in water & drained
3 Tablespoons extra-virgin olive oil
¼ teaspoon freshly ground black pepper
½ teaspoon salt
Preheat over to 425º. Add all ingredients to a large bowl and use your hands to mix well until everything is combined. Shape into 24 equal size balls. Place meatballs on a baking sheet coated with cooking spray or olive oil. Bake for 30 minutes, or until well browned and cooked through. Serve hot or add to sauce and let simmer until ready to serve.
Makes 24
Currants and pine nuts guest star in this southern-Italian
version. If you have trouble getting dried currants, you can substitute raisins.
1 pound fresh ground beef
1 pound fresh ground pork
½ cup freshly grated Parmigiano-Reggiano cheese
¼ cup Italian flat-leaf parsley, finely chopped
2 cloves garlic, minced
2 large eggs
½ cup dried currant or raisins
¼ cup pine nuts
Four 1-inch thick pieces of crusty bread, soaked in water & drained
3 Tablespoons extra-virgin olive oil
¼ teaspoon freshly ground black pepper
½ teaspoon salt
Preheat over to 425º. Add all ingredients to a large bowl and use your hands to mix well until everything is combined. Shape into 24 equal size balls. Place meatballs on a baking sheet coated with cooking spray or olive oil. Bake for 30 minutes, or until well browned and cooked through. Serve hot or add to sauce and let simmer until ready to serve.