Back in February, my husband and I went to a new-to-us Italian restaurant with one of our favorite friend couples. Our Valentine’s Day meal was one for the books. As the night progressed, each course came out seemingly better than the last. Not only was the meal one for the books, but it was also the night I met the meatball of my tastebuds’ dreams!
By no coincidence, I’ve been dreaming about those meatballs ever since. Recently, I decided that there had to be a way to make those delicious little nuggets of goodness at home. After sub-par results and lots of practice, I humbly present to you what I believe to be the most perfect meatball recipe EVER! Even my husband – a self-professed meatball skeptic – LOVED these.
The key is in the combination of ground pork, veal, ground beef (and lots of love). I will warn you that this recipe makes quite a few meatballs. Leftover meatballs can be frozen or used in other dishes – meatball sandwiches, added to vegetable-based soups, an app to nosh on – the possibilities are endless! This recipe features meatballs paired with a delicious, quick spaghetti sauce. I hope you like these meatballs as much as our little family did. 🙂
Preheat oven to 400 degrees F. Mix ground meat together in a large mixing bowl, until well combined. Once combined, add in all other the other ingredients. If your mixture is dry and sticky, add water (a splash at a time) to give the mixture a bit of moisture. Form meatballs (slightly bigger than a golf ball, about 2 ounces of meat per ball) and spread in even rows over a lightly oiled sheet pan. Cook meatballs uncovered for 20 minutes; flipping the meatballs once at the 10 minute mark. Meatballs are ready when golden brown on the outside and cooked through. Pair with your favorite marinara sauce (or heck! make your own!) and your favorite pasta for a delicious meal in no time flat!Most Delicious Meatballs - EVER!
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