Tuesday, August 17, 2010

Hubby's Amazing Meatballs

My hubby has been craving restaurant-quality (and sized) meatballs for a little while now, so he did what every man has to do sometimes....he made them himself. And they were delicious. Tender, juicy, and bursting with flavor - his meatballs bested the ones we've had at restaurants hands down. All I can think of to say is:

Grab your meatballs, Mama, we're coming to a fork in the road!

3/4 lb. ground beef ($1.39)
1/2 lb. bulk Italian sausage, mild ($.79)
1 egg ($.07)
2 T. worchestshire sauce ($.15)
2 cloves garlic, minced ($.10)
1 tsp. fennel seed ($.05)
1 T. basil ($.15)
1 heaping tsp. oregano ($.10)
1 C. bread crumbs ($.20)
1/4 medium yellow onion, minced very fine ($.05)

In a large mixing bowl, whisk egg and add add remaining ingredients. Mix by hand until all ignredients are just incorporated. Overmixing will cause meatballs to be very dense and hard, to make juicy meatballs, handle the dough as little as possible.

Divide dough in half, divide each half into 4-5 equal sized portions. Roll gently into a ball and place on a greased baking dish. Drizzle with olive oil, if desired.

Bake at 375 for 20 minutes.

Remove from baking dish and place into pasta sauce (marinara) to simmer for 12-15 minutes.

Serve over pasta.

Yields = 9-10 meatballs
Cost: $3.05
Cost per meatball: $.30

Variations: After simmering the meatballs in marinara, serve on a provolone or mozzarella topped roll for an amazing meatball sub. Since these are large meatballs, you may want to cut them in half when making this sammie.

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