Sunday, February 17, 2013

Favorite Beef Meatballs

For Maddie's Sweet 16 party, we decided to make spaghetti and meatballs as her main entree. It was an easy thing to prepare beforehand, and who doesn't love some spaghetti and meatballs on a cold January evening?

I was in charge of making the meatballs- I was going to use my favorite turkey meatball recipe, but I knew this crowd would more likely go towards a beef/pork mixture. I went straight to my favorite source, Cook's Illustrated, because they rarely ever steer me wrong. I also looked at several other cooking websites, and finally adapted came up with what I think it a rather darn good meatball recipe!

I prefer baking my meatballs (who wants to sit over a hot stove and brown meatballs in numerous batches?)- Not this one. I rolled these meatballs into little balls (thanks to my handy dandy cooke scoop, which made them all uniform in size) and popped them into the oven. Easy and delicious!


  • 2-1/4 cups Panko breadcrumbs
  • 1-1/2 cups buttermilk
  • 1-1/2 tsp powdered gelatin
  • 3 Tbsp cold water
  • 2 lb ground beef
  • 1 lb ground pork
  • 3 cloves garlic, minced
  • 3 eggs
  • 1-1/2 cups freshly grated Romano cheese (I use grated Kraft's Parmesan cheese in a can)
  • 3 Tbsp dried parsley
  • 1-1/2 tsp salt (I used garlic salt)
  • 1/2 tsp black pepper
  1. Preheat oven to 450 degrees. Line (2) baking sheets with foil.
  2. Combine the breadcrumbs and the buttermilk. Stir well, and set aside.
  3. Combine the gelatin and cold water in a measuring cup. Stir well, and set aside.
  4. Combine the beef and pork in a large bowl. Add the garlic, eggs, cheese, parsley, salt, pepper, buttermilk/panko mixture, and the gelatin mixture. Combine until just mixed (don't work the meat  more than necessary.)
  5. Shape into meatballs (I use this all the time to make my meatballs.)
  6. Bake for 20 minutes.
Yield: 65-70 meatballs

Source: Cook's Illustrated


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