Italian Meatballs

Doubling this recipe and freezing what you don’t immediately eat is a great way to stock up on supplies for a quick, weeknight meal. Pair it with fresh pasta and roasted vegetable sauce, both which you can also hoard in your freezer.

1 clove garlic, minced
1/2 cup Italian, flat-leaf parsley
4 oz Parmesan, grated finely or processed in food processor
small onion, minced finely
1 pound ground beef
1 pound ground pork
1/2 c. breadcrumbs
1 egg
3 tbls. red wine
2 tbls. tomato paste
1/2 tsp. salt
1/8 tsp. black pepper

flour for dredging
olive oil for pan

  1. Mix ingredients all together. Knead lightly until the meat looks smooth.
  2. Shape meatballs. Pack together firmly, but do not squish.
  3. Roll meatballs in flour.
  4. Heat a skillet over medium. Add a drizzle of oil (about 2 tbls.) until it looks shiny.
  5. Brown in skillet over medium-low, shaking often and rolling the balls over with a teaspoon.
  6. When ready to eat, warm tomato sauce and add meatballs. (This can be easily done straight from the freezer.)

One thought on “Italian Meatballs

  1. Pingback: Simple Veggie Pancakes « Small Potatoes

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