Meatballs
- Level: Easy
- Yield: 20 meatballs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 354
- Total Fat
- 26
- Saturated Fat
- 10
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 21
- Cholesterol
- 110
- Sodium
- 585
- Total: 55 min (includes cooling time)
- Active: 25 min
Ingredients
1/4 cup extra-virgin olive oil
8 ounces small onion, diced
1 ounce fresh garlic, minced
1 teaspoon dried oregano
1/2 cup chilled tomato sauce
6 pieces white bread, crusts removed, diced
2 1/2 pounds ground beef
1 pound sweet sausage
4 1/2 ounces grated Parmesan
4 ounces fresh curly parsley, chopped
4 ounces provolone, small diced
3 ounces tomato paste
2 ounces ham, small diced
2 ounces mortadella, small diced
2 ounces salami, small diced
3 eggs (raw)
2 hard-boiled eggs, chopped
Directions
- Preheat the oven to 350 degrees F.
- Heat a saute pan to medium heat. Add the oil and saute the onions, garlic and oregano until the onions are slightly caramelized. Set aside to cool.
- In large bowl, mix the chilled tomato sauce with the bread. Add the ground beef, sausage, Parmesan, parsley, provolone, tomato paste, ham, mortadella, salami, raw eggs, hard-boiled eggs and the onion mixture and mix well.
- Form 3-ounce meatballs and place them on a nonstick baking sheet, or a baking sheet lined with parchment paper or a baking mat. Bake until the meatballs are cooked through, 18 to 20 minutes.
Cook’s Note
For a larger yield, reduce the weight of each meatball.