Beefy Pork Meatballs

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I’ve been making these meatballs for many years, and after cooking them tonight I thought, “why haven’t I blogged this recipe yet?” so I wiped off my notebook, brought it in my office, and sat down and served you up a perfectly formed batch of a meatball recipe. Goes excellent with my Grandma Maggio’s Spaghetti Sauce.

Preheat oven: 375º F (190º C)

Makes: 18 meatballs (1.5 in. or 4cm wide)

Mash together Bowl 1 and Bowl 2, then mash in Bowl 3. I also use a food processor and just throw everything in at once and save myself the bowls and mashing.

Bowl 1 (mash)

  • 3/4 lb ground beef
  • 1/2lb ground pork

*I’ve also combined chicken and lamb for a group of friends who didn’t eat beef nor pork, and it was a great combo! I bet turkey and buffalo would be a nice combo too.

Bowl 2 (mix)

  • 2 eggs (3 for a double-batch)
  • 1/2 tbsp dried Parsley
  • 1/2 tbsp dried Oregano
  • 1/2 tbsp Garlic powder
  • 1/2 tbsp Kosher salt
  • 1/2 tbsp dried Basil
  • 1/2 tbsp Onion powder
  • 1/2 tbsp ground Black Pepper

Bowl 3 (crumbled)

  • 3 pieces of Potato bread, crumbled (I toast mine, and let it sit so it’s more like bread crumbs)

Bake for about 15 minutes! Done 🙂


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