Big Jim's - Big Jim's Meatballs

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WAY to much basil.

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I mixed 1 lb. hot pork breakfast sausage w/ 1 lb. ground beef. Great flavor and easy to do. If you want a little lighter version use two cups or 4 slices of reg. white bread soaked in milk instead of bread crumbs.

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This recipe is good as a base, but to me they are a little bland so I added some red chili flacks along with exchanging 1 lb of ground beef with Italian sausage to give more flavor. Just punch up the seasonings and you will be fine. Also, I always make a tester first and add to it accordingly. I even make a tester for meatloaf.

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Very yummy! Thank you for sharing!
If I ever get to your area, I would love to visit your restaurant!

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I did a slight variation on the recipe and can't say whether it improved it or not because I have not doen the original. I did everything by the recipe except I substituted 1 lb of hot italian bulk sausage for 1 lb of the burger. My wife and i were extremely satsified with the results.

Al

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I think I am going to use 1lb of beef and then 1 lb. of chirazo instead of the 2 lbs. of beef. just alittle more spicer.

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Easy and good meatballs. When I want a little more flavor, i add 1 lb. spicy Italian sausage to the mix, they make great grinder sandwiches.

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I made these yesteerday for my family, everyone loved them!! This will be my only meatball recipe that I use from now on. I use to cook my meatballs in the sauce, but this way is much better. The meatballs are lloaded with flavor... maybe Big Jim should write a cook book!!, you have one sold for sure! Thanks

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These meatballs are EXCELLENT! Easy to prepare, great for freezing and they taste GREAT! I use them as appetizers for get togethers. The only changes I make are: 1 I use 3/4 cup breadcrumbs and 1/3 romano cheese, and, 2 I did NOT let them sit for 15 minutes to soak up the juices (I find when you do that it makes them too greasy, but just personal preference I guess.

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This is my go to meatball recipe, so easy to make large batches, shape and freeze. I have used them for meatball sandwiches covered in marinara, for spaghetti, sweet and sour, just endless possibilities. When I make them for my Italian family and friends I use 1pound of beef and ½ pound veal, ½ pound pork. I cook them on a large cooling rack placed on a large shallow jellyroll pan, so the fat drips away. Yum!!!