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Belqui’s Amazing Meatballs

When I met my husband David I became obsessed with his mother’s meatballs. They were literally the best I had ever had in my life. So much so that I never wanted to eat meatballs unless it was at her house.  Today, I only eat hers and mine. I created my own recipe and I loooove it! It took several tries but I truly believe this one is perfect. Give it a try and see!

belquis-amazing-meatballs
Belqui’s Amazing Meatballs

Ingredients:

2 lb ground beef (85%)
1 lb ground pork
1 lb Sweet Italian sausage or Mild Italian sausage out of casing or ground
3/4 cup seasoned breadcrumbs
4 eggs lightly beaten
1/4 yellow onion, very finely chopped
 3 garlic cloves minced
3/4 cup grated parmesan cheese
5/8 teaspoon salt
1 ¼ teaspoon black pepper
2 tablespoons Worcestershire sauce
1 tsp dried parsley
1 tsp dried cilantro
1/2 teaspoon ground oregano
Dash of red wine, optional but optimal!

Directions:

Preheat oven to 375 degrees.

In a big bowl thoroughly combine beef, pork and sausage.

Add all other ingredients and combine.

Form meatballs to desired size without pressing too hard while making them.

I use an ice cream scooper for size consistency and I also like them pretty big and rustic shaped.

Bake for 20 minutes or until at internal temperature at 160 degrees.

Once they cool down, I separate them into batches and freeze the ones I won’t be using that day.  I store them flat in a Ziploc so they don’t stick together too much once frozen.

For the sauce I use 2 jars Bertolli Garlic and Olive Oil Sauce and about half of the same size jar of Bertolli Marinara sauce and add a splash of red wine (one that you know is good and of course totally optional).  I love Bogle’s Red Vine Zinfandel or Bogle’s Essential Red.

Cook fresh meatballs in slow cooker on low for 6 hours. 

If I use a frozen batch of meatballs then I cook in slow cooker for 8 hrs on low, or on high for 4 to 5 hours. 

Serve with spaghetti or pasta of your choice with some parmesan for garnish and extra flavor.

Spaghetti and Meatballs
belquis-amazing-meatballs

Belqui’s Amazing Meatballs

Deliciously rustic and full of flavor!
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Course: Main Course
Cuisine: Italian
Keyword: italian recipe, meatballs, spaghetti and meatballs
Prep Time: 30 minutes
Cook Time: 6 hours
Servings: 10

Equipment

  • Slow Cooker

Ingredients

  • 2 lb ground beef (85%)
  • 1 lb ground pork
  • 1 lb ground sweet Italian sausage or mild Italian sausage
  • 3/4 cup seasoned breadcrumbs
  • 4 eggs lightly beaten
  • 1/4 yellow onion very finely chopped 
  • 3 garlic cloves minced
  • 3/4 cup grated parmesan cheese
  • 5/8 tsp salt
  • 1-1/4 tsp black pepper
  • 2 tbs Worcestershire sauce
  • 1 tsp dried parsley
  • 1 tsp dried cilantro
  • 1/2 tsp ground oregano
  • Dash of red wine, optional but optimal!

Instructions

  • Preheat oven to 375 degrees.
  • In a big bowl thoroughly combine beef, pork and sausage.
  • Add all other ingredients and combine.
  • Form meatballs to desired size without pressing too hard while making them. I use an ice cream scooper for size consistency and I also like them pretty big and rustic shaped.
  • Bake for 20 minutes or until at internal temperature at 160 degrees.
  • Once they cool down, I separate them into batches and freeze the ones I won’t be using that day. I store them flat in a Ziploc so they don’t stick together too much once frozen.
  • For the sauce I use 2 jars Bertolli Garlic and Olive Oil Sauce and about half of the same size jar of Bertolli Marinara sauce and add a splash of red wine (one that you know is good and of course totally optional).  I love Bogle’s Red Vine Zinfandel or Bogle's Essential Red.
  • Cook fresh meatballs in slow cooker on low for 6 hours.
  • If I use a frozen batch of meatballs then I cook in slow cooker for 8 hrs on low, or on high for 4 to 5 hours. 
  • Serve with spaghetti or pasta of your choice with some parmesan for garnish and extra flavor.

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