Chief Longwind Of The North
Certified/Certifiable
Hi everyone. I volunteered to make a meal for one of our church families with a young mother whose husband was out on a Coast Guard Training exercise for a week. I chose to make orzo with homemaid marinara and meatballs. I ran into the husband at the credit union yesterday. He had some of the meatballs and told me that I need to give him the recipe. I wrote it up today, and will email it to him. He just went on and on about the meatballs. Me, I thought they were good, but not outrageously so. But then again, I've had some pretty bland meatballs. Maybe these were the first ones he had with real herbs and flavorings in them. In any, they were pretty good, and so I share with all of my friends here at DC. I give you...
The Chief's Italian Meatballs
The texture of meatballs range from mushy, to chewy, to sawdust. The final texture relies on the ratio of differing ingredients, and the cooking technique. With this recipe, we will use already made sweet Italian sausage, mixed with 80/20 ground beef, and a few other ingredients to give it great texture and flavor. Enjoy.
Ingredients:
1.5 lbs. Sweet Italian Sausage
1 lb. 80/20 Ground Beef
1 tsp. salt
1 tsp. dried Oregano
1 tsp. dried Basil
1 tbs. Granulated Garlic
2 tsp. Granulated Onion Powder
1 large, raw egg
½ cup whole milk
½ cup Panko Breadcrumbs.
Combine all ingredients in a large bowl until well mixed. Remove about 2 tbs. of the meatball mixture and roll into a ball. Place the meatball onto a parchment paper lined baking sheet. Repeat until all of the meatball mixture is used up. Transfer the mixture into a hot frying pan that has a lid. Do not let the meatballs touch each other. Add two tbs. water to the pan and cover. Cook over medium heat for seven minutes. Remove the cover and brown meatballs brown slightly, turning every few minutes so as not to burn any side.
Continue this until all of the meatballs are made. Serve with Marinara sauce and your choice of pasta.
Seeeeeeya; Chief Longwind of the North
The Chief's Italian Meatballs
The texture of meatballs range from mushy, to chewy, to sawdust. The final texture relies on the ratio of differing ingredients, and the cooking technique. With this recipe, we will use already made sweet Italian sausage, mixed with 80/20 ground beef, and a few other ingredients to give it great texture and flavor. Enjoy.
Ingredients:
1.5 lbs. Sweet Italian Sausage
1 lb. 80/20 Ground Beef
1 tsp. salt
1 tsp. dried Oregano
1 tsp. dried Basil
1 tbs. Granulated Garlic
2 tsp. Granulated Onion Powder
1 large, raw egg
½ cup whole milk
½ cup Panko Breadcrumbs.
Combine all ingredients in a large bowl until well mixed. Remove about 2 tbs. of the meatball mixture and roll into a ball. Place the meatball onto a parchment paper lined baking sheet. Repeat until all of the meatball mixture is used up. Transfer the mixture into a hot frying pan that has a lid. Do not let the meatballs touch each other. Add two tbs. water to the pan and cover. Cook over medium heat for seven minutes. Remove the cover and brown meatballs brown slightly, turning every few minutes so as not to burn any side.
Continue this until all of the meatballs are made. Serve with Marinara sauce and your choice of pasta.
Seeeeeeya; Chief Longwind of the North