Italian Meatballs with Vintage Market & Co Garlic Extra Virgin Olive Oil
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These Italian meatballs are the ultimate side that's flavorful and juicy. This meatball recipe is great for a quick weeknight meal with spaghetti, as an appetizer, or as part of an amazing weekend dish. Make these meatballs ahead of time, freeze extra for later, bake or sautee.
Ingredients
1 lb 80/20 Ground Chuck
1 lb Italian Pork
⅔ cup Italian Bread Crumbs
2 Eggs
3 Garlic Cloves, minced
¼ teaspoon Garlic Powder
¼ teaspoon Salt
½ teaspoon Black Ground Pepper
¼ cup Fresh Parsley, chopped
¼ teaspoon Cayenne Pepper -optional
½ cup Heavy Whipping Cream
1 cup Parmesan, grated
2 teaspoons Basil
1 teaspoon Oregano
2 Tablespoons Vintage Market & Co Garlic Extra Virgin Olive Oil (Basil or Garlic EVOO is also great!)
Instructions
Bake Method: Preheat oven to 400°F.
Prepare Meatballs: In a large mixing bowl, combine all ingredients. Mix ingredients with hands. Mix for no more than 2 minutes.
Prepare baking sheet with silpmat/silicone mat covered with parchment paper (preferred) or non-stick cooking spray.
Use a medium cookie scoop to form meatballs. Pinch edges to seal but do not compact meatballs.
Sautee: In a large non-stick skillet over medium heat, add 2 Tablespoons Vintage Market & Co Garlic Extra Virgin Olive Oil. When warm, add meatballs and turn every 2 minutes. Remove when meatballs reach 160°F, using an instant-read thermometer. Cook approximately 8 minutes.
Bake: Place 1' apart on prepared baking sheet. Bake at 400°F for 17-19 minutes.
Serve on sandwiches, with pasta or as an appetizer.
Notes
Freezer Friendly - place uncooked formed meatballs on parchment paper lined baking sheet in the freezer for approximately one hour. Remove and place in a baggie, removing air. Good for one month. Remove, cook to suggested 160°F.
Make Ahead- place uncooked formed meatballs on parchment paper lined baking sheet, cover with plastic wrap, and place in the refrigerator up to six hours ahead of time.