My mom makes the most amazing meatballs I have ever had. I’m sure you all can say the same about something you remember your mom or dad making when you were growing up. As for my dad, I always remember his venison marsala. I have never been able to make meatballs quite the same, but this is a close contender. It gets thumbs up from everyone in my family, and that means it’s a winner.
I modified this recipe that I had found online.
1 pound each of ground beef and ground pork
2/3 cup grated Parmesan cheese
2 tablespoon garlic powder
2 tablespoon onion powder
2 tablespoon Italian seasoning (omit if using seasoned breadcrumbs)
1 cup breadcrumbs (I used panko but any kind is fine)
Salt and pepper to taste
Combine all ingredients in a bowl. This is the time to get your hands in there and really get it all mixed together. Form meatballs (about 1.5 inches in diameter) and place on a foil lined cookie sheet so that they aren’t touching. Cook in a 400 degree oven for 30 minutes. If you are making smaller or larger meatballs adjust the cook time accordingly. This recipe makes 3 dozen meatballs and I package them for the freezer in bags of 12.
If you are freezing some of these meatballs, let them cool completely before packaging them in a freezer bag. When you are ready to use them, let them thaw and then heat them in your sauce on the stove.
I love making triple batches of things like this so the extra gets put away in the freezer for the next planned or unplanned meal.