Meatballs

I hope someday my aunt will forgive me for spilling the secret recipe with the World Wide Web. I tweaked her classic a bit to protect some of her secrets and make them my own!

Ingredients

• 1 lb lean ground beef
• ½ lb ground pork
• 2 eggs
• 1 cup milk (any kind)
• 1 med-large onion or 2 small onions
• ½ cup unflavored breadcrumbs
• ½ cup grated parmesan cheese
• ¼ tsp salt
• ¼ tsp pepper
• ½ tsp garlic powder
• ½ cup raisins

Tools

• cutting board
• sharp knife
• spatula
• rubber spatula
• baking sheet (2 if you have them)
• med-large mixing bowl
• measuring spoons
• measuring cups

Step-by-Step

Makes 20 Meatballs

• Preheat oven to 350
• In mixing bowl, add ground beef and pork, 2 beaten eggs, and 1 cup milk.
• Put the mixing bowl aside.
• Finely chop the onion(s) and add to the meat mixture.
  • HOW TO: Slice and Chop and Onion
  • If larger chop, you might want to cook onions for a few mins in a frying pan with a drizzle of olive oil to soften the pieces of onion before adding to the meat mixture.
• Add ½ cup parmesan, ¼ tsp salt, ¼ tsp pepper, and ½ tsp garlic powder to meat mixture.
• Mix with rubber spatula until well mixed.
• Add ½ cup unflavored breadcrumbs.
• Lastly, and only if your crew likes them, add ½ cup raisins.
• If you really don’t think the meatballs will hold, slowly
• Make about 20 slightly smaller than tennis ball sized meatballs and put in oven for 20 mins at 350 degrees.
• Rotate baking sheet (or switch sheets if you’re using 2).
• Cook for another 15 mins.
• Cool for 10 mins and enjoy!
• Don’t worry - if your meatball is a bit pink inside, it’s not necessarily that they’re undercooked the pork looks pinker than the beef.

Comments

[Miki]

Four thumbs up (I've got agile toes) for Happy Hour Kitchen! Kim, you're waaaay hotter than Giada, even without the plunging neckline and soft focus lens.

As a self-proclaimed foodie who suffers from chronic laziness, your website has inspired me to get back on the right path and cook for myself whenever possible.

I've only watched this meatball tutorial (and I say "hell yes" to the raisins) so perhaps you do this elsewhere, but it would be great to know what foods you can freeze for future enjoyment. One annoying thing about cooking for yourself is that you end up with colossal amounts of food, and you end up eating it at every meal for 3 days straight. And that can turn you off cooking for weeks!

The chef at the restaurant I work at makes killer lamb meatballs with chopped apricots (hydrated first) and, when she's feeling truly crazy, some pistachios! I usually don't like fruits messing with my savory food or nutty intruders, but her lamb meatballs are divine!

Again, awesome concept, you guys. Keep up the good work!

Love, Miki