How Many Meatballs Does 137 Lb of Ground Beef Make

Italian Meatballs just like grandma made with a blend of both ground beef and pork along with directions for cooking 3 different ways.

This Italian Meatballs post has been updated from its original 2/1/14 publication with new photographs, text, recipe clarification and general grammar.

Italian Meatballs are my FAVORITE food in the world.

They are delicious, small, and just the right amount of heavenly goodness that makes my heart sing.  I have had epic failures along with "I did it" moments when making them.

My "I did it" moments come when I make a ball that tastes like it did when I was 7 and at my Grandma's house.

Her weeknight meatballs just consisted of ground beef, no other meats were involved in the ball making process.  However, when she was feeling fancy or having a special meal, she would add ground pork (or if it was on sale at the market.)

Well, ground pork happened to be on sale at the market for me, so I chose to make the 'fancy' version of my grandma's meatballs.  I loved them, I think you will too.

What makes a great Meatball?

Well, that can be answered so many different ways. My grandma would say love, but I don't think that answer will fly here.

To make a great meatball, the key is to season and cook it properly. Under or over seasoning and/or cooking is the death of a great meatball, just like any other dish.

Additionally, you do not want too lean or too fatty of meat. This recipe is a blend of both pork and beef, therefore using 90-93% lean ground beef is acceptable.

How to make Italian Meatballs?

You will need the following to makethese Italian Meatballs:

• Ground beef
• Ground pork
• Eggs
• Garlic
• Parmesan Cheese
• Parsley
• Bread
• Milk

Can I cook meatballs in the sauce?

Yes you can. Place the formed meatball individually into the seasoned simmering sauce GENTLY.   This is a delicate process. The meatballs will fall apart if they are dropped in roughly or if they are stirred roughly before having a chance to cook.

Meatballs placed raw into the simmering sauce will be incredibly tender when serving.

Can I cook meatballs in the slow cooker?

Yes you can. Just as you would place them in the sauce on the stovetop or oven, gently place them into the slow cooker AFTER the sauce is personally perfectly seasoned.

Replace the lid and allow to cook for at least 1 hour on high and 2 on low.

The meatballs cooked in the slow cooker will also be tender and soft like the stovetop method.

Can I cook meatballs in the oven?

Yes. Place a baking rack on a baking sheet if possible, this will allow the fat to drop down, however it is not a necessary step.

Bake at 375°F oven for 30 minutes, flipping over at 15 minutes. Once the meatballs are cooked through, drain off the renderings and gently stir into the ready sauce.

Can I fry meatballs?

Yes. And it's messy. Heat a large frying pan or skillet over medium heat. If you're using super lean beef and pork, a small amount of olive oil should be added to the hot pan before frying to prevent sticking.

Place the as many meatballs as can comfortably fit in the skillet and allow them to get a really nice sear before turning them, a good 2-3 minutes, depending on how mindful you're being to the flame/heat.

Continue to turn the meatballs, so each 'side' of the meatball not only cooks but develops a nice sear or crust.

To fry the meatballs all the way through to doneness, it can take up to 15 minutes, depending on how large the balls have been rolled.

Conversely, if only a nice crust is wanted but you'd like to finish the meatballs in the oven or in the sauce, just quickly sear each side of the meatball on a medium high flame-3-4 minutes total for each meatball, and them finish cooking them by another method.

Italian Meatballs

Italian Meatballs just like grandma made with a blend of both ground beef and pork along with directions for cooking 3 different ways.

Print

• 1 lb ground beef (90-93% lean)
• 1 lb ground pork
• 1/4 tsp salt; +/- to taste
• 1/4 tsp black pepper; +- to taste
• 2 eggs; beaten
• 1 1/2 tsp garlic; minced/grated (about 4 cloves) (or 1 tbsp granulated garlic)
• 1/3 cup finely grated Parmesan cheese
• 1 1/2 tbsp dried parsley (or 3 tbsp fresh, diced parsley)
• 3 slices hearty white bread; torn
• 1/4 cup milk (this is a ballpark measurment) (enough to cover torn bread in a bowl)

1. In a bowl, tear bread into pieces and add enough milk to cover, thoroughly soaking the bread.

2. In a separate bowl, combine remaining ingredients.

3. Scoop up soaked bread and squeeze out excess milk. It will be mushy.

4. Add bread to meat bowl.

5. Mix well with hands. Do not over mix or they will be tough.

6. Roll into 1 1/2 in. balls, with your hands.

7. Using a kitchen tablespoon, scoop about a spoonful and quickly fry off in a pan to test for seasonings. Add any additional salt or pepper to taste.

Oven

1. Preheat the oven to 375° degrees,

2. Use a baking sheet with a cooking rack if possible.

3. Bake, turning once after 15 min.- cook another 15 min. until nicely browned

4. Add to sauce until ready to serve.

Frying pan

1. Heat a large frying pan/skillet over medium heat. (A small amount of olive oil may be needed if the meatballs are really lean).

2. Allow them to form a nice sear before turning them; 2-3 minutes.

3. Turn and cook on all remaining sides.

4. Add to sauce until ready to serve.

Sauce Cooking (Stove top, oven, or slow cooker)

1. STOVETOP: Drop raw balls into sauce and allow to cook in the sauce for about 30 minutes on a low simmer.

2. OVEN: If oven cooking your sauce, place them gently in the suace and allow to cook for 40 minutes in a 350° degrees oven, covered.

3. SLOW COOKER: Gently add them to the sauce in the slow cooker, 1 hour on high and 2 on low.

Nutrition Facts

Italian Meatballs

Amount Per Serving (6 g)

Calories 417 Calories from Fat 243

% Daily Value*

Fat 27g 42%

Saturated Fat 11g 69%

Cholesterol 164mg 55%

Sodium 363mg 16%

Potassium 526mg 15%

Carbohydrates 7g 2%

Fiber 1g 4%

Sugar 1g 1%

Protein 33g 66%

Vitamin A 137IU 3%

Vitamin C 1mg 1%

Calcium 138mg 14%

Iron 3mg 17%

* Percent Daily Values are based on a 2000 calorie diet.

Original 2/1/14 photograph of Italian Meatballs

About Michelle De La Cerda

Recipe developer, food travel writer, amateur photographer, food blogger, writer of random things, editor, tv watcher, book reader, mother and woman.

coroneleact2000.blogspot.com

Source: https://thecompletesavorist.com/italian-meatballs