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!
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.
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.
