2 pounds ground beef
1 pound ground pork
1 onion minced
4 cloves garlic, minced
5 mushrooms minced
1 tsp basil
dried minced onion, about 2 tablespoons
1/4 cup grated Parmesan
2 table spoons whole fat ricotta
salt and pepper to taste
Sauté onions- not the dried ones, just the fresh ones, add garlic and mushrooms, cook until slightly dry
put every thing else in a large bowl with the meat and combine until just mixed
I cook them in a 400 degree oven on a cookie sheet lined with crumpled aluminum foil. Cook about 5-10 minutes, roll them over and then cook until golden brown.
That's a lot of meatballs!! Nice recipe...I like the additions of mushrooms and the ricotta. Will definitely have to try this. Thanks for sharing.
Hmm, on a cookie sheet? That sounds a lot less complex and consisten than my family's "pan fry, swishing constantly, then add to sauce" method. I'll keep this one for future reference.
Why crumple the foil -- so they don't roll, I suppose?
I make much smaller batches of meatballs (1 lb of meat) and cook them in the sauce (no pre-cooking or browning) on a gentle simmer. The flavor of the meat goes into the sauce and it is just wonderful. I season the sauce at the end because the onion, garlic and herbs in the meatballs flavor the sauce. The meatballs come out very tender and juicy. Be careful stirring until they're cooked though so they don't crumble.
The foil is so they don't sit too much in the fat and cook more evenly. I make huge batches because I do 'batch' cooking so we have them for 2-3 meals, less work that way. Maybe next time I will label one of my batch cooking events that way