Mamma Donna’s Meatballs
2.2 lbs. (1kg) lean ground beef
2 1/2 tbsp. fresh Italian flat (or curly) parsley finely chopped
2/3 cup grated Parmesan and Romano cheese mixed
1 tsp. salt
¼ tsp. pepper
1 to 2 large clove garlic minced (depends on how much you like garlic)
2 cups bread crumbs
¼ cup milk
Mix all ingredients together in a large bowl. It’s best just to roll up your sleeves and hand mix. (Of course after you’ve washed your hands)! It’s actually quite fun to squish all those ingredients together!
Grease a shallow baking pan with olive oil and roll the meat mixture into balls of whatever size you like! I like to make them in between the size of a golf ball and a tennis ball. Some people like to make them a lot smaller, like a ping pong ball.
Arrange the meatballs in a single layer on the pan and bake for 20-25 minutes at 375 (turning them once half-way through cooking time) until lightly browned and no longer pink inside.
If you choose to make these while making sauce for your pasta, you could also skip the oven stage and just add them to your sauce for 30 minutes while it’s cooking on the stove. Once again though, make sure they are no longer pink inside to ensure they are fully cooked.
*Ground Pork can be substituted for beef,
or you could do half beef/half pork.
or *Ground Turkey a nice light alternative