Go ahead and toss all your other meatball recipes aside. After biting into these unbelievably flavourful balls of greatness, this is the only one you’ll need or want—forever.
This recipe makes 40+ small meat balls and four giant ones. Freeze the leftovers for a quickie meal any day of the week.
Recipe courtesy of Bonnie Mo.
ingredients
directions
Preheat oven to 375°F.
In a shallow bowl, pour milk over bread and allow to soak. Set aside.
In a large pan, sauté onions and red peppers until soft, about six minutes. Add garlic and cook for 1 minute. Remove from heat and set aside to cool.
Mix together meat, eggs, cooled onions and peppers, milk-soaked bread and herbs, adding breadcrumbs until mixture is dry enough to form balls. Do not over mix.
For giant meatballs, form a ball about the size of a small baseball and brown in a large saucepan. Place on a parchment-lined baking pan and bake for 45-50 minutes.
For smaller meatballs, roll each one out a bit smaller than a golf ball and place on a parchment-lined baking pan (no need to brown first). Bake for 45 to 50 minutes. Top with your favourite marina sauce.