- Yield: 32 balls
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Meatballs & Marinara
Now, as you know – I’m Irish – not Italian… But I do love all food Italian! One day I just had a mad craving for meatballs. Yummy, flavourful meatballs. And these little meatballs are packed with flavour! Did not disappoint! Serve with pasta or on their own…
First - start with your handy dandy chopper. I love mine, and makes prep on this one super easy!
Chop your onions...
Then chop your mushrooms...
In a skillet, heat approx. 1 tsp EVOO. Add onions and cook on medium until they start to turn a little golden.
Add mushrooms, garlic and red pepper and cook until the juices are gone. Remove from heat and allow to cool.
In a large bowl combine the meats, eggs, cheese, Italian spices and panko/cream mix. Add onion blend and season with salt and pepper, blending well by hand.
Really squish the entire mixture together.
Preheat the oven to 350 degrees F. Shape the meat into desired sized balls (This recipe makes 32 medium-sized meatballs, but if you need more, just portion them smaller).
Add 1 tbs EVOO to the onion pan and bring to a medium-high heat. Brown the meatballs on all sides (keep your splatter screen close) and then place balls on a lined cookie sheet into the oven.
Cook for approx. 25-30 minutes or until meat has cooked through (will vary depending on the size of your meatballs)
Serve it up with your favourite pasta, homemade tomato sauce or traditional marinara sauce, and a sprinkle of Parmesan.
If you are portioning and saving for later, just use your handy dandy Food Saver and freeze into portions what you don't want to use. I typically will split this recipe into 4 equal amounts, and freeze 3 for later.
Ingredients
- extra virgin olive oil
- extra lean ground beef - 1 kg
- ground italian sausage - 1 kg
- onion - 1 large, diced
- mushrooms - 1 cp finely chopped
- garlic - 2 cloves, smashed and coarsely chopped
- red pepper flakes - dash
- egg - 1
- egg yolk - 1
- italian seasoning - 1 tbs dried
- panko+cream blend - ½ cp panko + 1.5 tbs whipping cream (allow to sit 5 minutes before use)
- sea salt & cracked black pepper
Instructions
- In a cast iron skillet, heat approx. 1 tb EVOO. Add onions and cook on medium until they start to turn a little golden.
- Add mushrooms, garlic and red pepper and cook until the juices are gone. Remove from heat and allow to cool.
- In a large bowl combine the meats, eggs, Italian spices and panko/cream mix. Add onion blend and season with salt and pepper, blending well by hand.
- Preheat the oven to 350 degrees F. Shape the meat into desired sized balls (This recipe makes 32 medium-sized meatballs, but if you need more, just portion them smaller).
- Add 1 tsp EVOO to the onion pan and bring to a medium-high heat. Brown the meatballs on all sides (keep your splatter screen close) and then place balls on a lined cookie sheet into the oven.
- Cook for approx. 25-30 minutes or until meat has cooked through (will vary depending on the size of your meatballs)
Serve with homemade tomato sauce or Marinara Sauce.
(4 meat balls: Green = 0.5, Red = 2, Yellow = 0.25, Tsp = 2) (does not include marinara sauce)
I am including the container values for my own reference (and anyone else wanting to do this)... but keep in mind, these are my recipes and not provided by or approved by or associated with, or anything else 'with', the 21 Day Fix. In fact, it may be a little generous at times, or ingredients may be different based on what we like to eat. It's meant to be a guide.
