Italian Style Meatballs

Dear daughter with meatballs on your mind, this is my latest meatball experiment. I like it!! Give this recipe a try. The fennel seeds give it a distintive flavor. Experiment with turkey meat. Sorry I did not get this posted before you made those turkey meatballs....I am only a Mom NOT Wonder Woman. LOL ! ( a darn Super Mom though)

Ingredients

1 1/2 pound ground pork

1 1/2 pound ground beef (20% fat)

1 medium onion, finely chopped

4 garlic cloves, finely chopped

1/4 cup chopped parsley ( preferably flat leaf parsley)

1 teaspoon fennel seeds

1/2 teaspoon crushed red pepper

2 teaspoon dried oregano

1/2 cup grated parmesan cheese

1 cup Progresso Italian style breadcrumbs ( if using plain breadcrumbs add 1 teaspoon Italian seasoning)

2 eggs, lightly beaten

1/3 cup whole milk

Equipment

1 medium skillet

2 rimmed baking sheet

Large mixing bowl

Ice-cream scoop

Method:

Heat up 1 tablespoon of olive oil in a skillet. Saute the onions, garlic, oregano, fennel seeds and crushed red pepper together until onion is softened, about 5 minutes. Remove from pan and cool in a large mixing bowl. Meanwhile, preheat oven to 400F. Lightly oil 2 rimmed baking sheets with olive oil and set aside.

When mixture in bowl is room temperature ( barely warm to touch),  add to the same bowl, the pork and the beef.Add grated parmesan cheese,breadcrumbs, parsley, beaten eggs and milk.Toss the mixture together and knead lightly until combined.

Roll mixture into 2 to 2 1/2 inch meatballs. Use an ice cream or cookie scoop to make even sized meatballs. Arrange meatballs on oiled tray.  However large you make the meatball that is the space you leave between meatballs.

Bake for 15 to 20 minutes until lightly browned and cooked. Rotate the trays half way through baking - top to bottom and front to back. This will help promote even browning.

The meatballs may be used immediately or refrigerated or frozen for future use. If freezing, first flash freeze the meatballs on a tray. This means just placing the meatballs on a tray in the freezer. When meatballs are frozen solid, remove and put in ziplock bag for longer term storage. Alternatively, you can simmer the meatballs in tomato sauce, homemade or purchased, for 15 to 20 minutes. You can serve it over pasta as pictured below or in a meatball sub. Meatballs may also be frozen in the Marinara Sauce