Description
Tender, tasty meatballs rolled in Parmesan. YUM!
Ingredients
- 1 pound Ground Beef (I Use An 80/20 For The Most Flavor)
- 1 pound Ground Pork
- 1 cup Parmesan Cheese, Freshly Grated For Rolling The Cooked Meatballs In
- 1 Large Egg
- 1 Tablespoon Italian Seasoning
- ½ teaspoons Granulated Garlic
- ¼ teaspoons Onion Powder
- 2 teaspoons Kosher Salt
- 1 teaspoon Pepper
- ⅓ cups Italian Seasoned Bread Crumbs
- ¼ cups Milk (I Use Whole Milk)
- ½ cups Parmesan Cheese, Freshly Grated
Preparation
Take the ground beef and ground pork out of the refrigerator about 30 minutes prior to making the meatballs so they can come to room temperature. It is easier to cook meat evenly when it is not ice cold.
Place 1 cup of freshly grated Parmesan cheese on a plate or in a bowl and set aside.
In a large bowl place the ground beef and ground pork. Add all the rest of the ingredients and mix lightly but completely.
Preheat a 12” skillet on medium-high heat.
Using a metal scoop, form meatballs without rolling them too much and place in the skillet. I find it easier to form all of the meatballs and set them aside before I start cooking.
Place about 14 meatballs in the skillet making sure to not overcrowd the pan. Cook, uncovered, for 2 to 3 minutes per side (yes, meatballs have more than two sides) for a total of about 12-14 minutes per batch. Remember that all stoves don’t cook the same and the time may need to be adjusted by a few minutes plus or minus. I use a gas stove.
When they are done, remove the meatballs from the pan and roll them in the Parmesan. Set aside on a plate or in a bowl.
Continue until all the meatballs are cooked through and rolled in the Parmesan. Serve as a dinner or an appetizer. You can also toss them in cooked marinara sauce and eat with pasta.
Makes approximately 32 meatballs.
Enjoy!
