Belqui's Amazing Meatballs
Deliciously rustic and full of flavor!
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.