The Best Meatballs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 8-10
Ingredients
  • 2 pounds ground beef or bison (extra lean)
  • 1 pound pork belly, ground twice (not cured bacon)
  • 1 cup dried breadcrumbs
  • ½ cup grated Parmesan
  • 1 tablespoon dried basil
  • ¼ cup freshly minced parsley
  • 2 teaspoons salt
  • 1 teaspoon finely ground pepper
  • 3 eggs, lightly beaten
  • 8 cups marinara sauce (or other sauce of your choice)
Instructions
  1. Combine the beef with the ground pork belly and use a fork to mix well until the meat is all the same color. Add all of the remaining ingredients and mix well with a fork (do not press down on the meat with your hands to mix or you'll lose the light texture of the meat mixture).
  2. Portion the meat into your desired size for meatballs and gently pat into a ball. While you form the meatballs, bring the sauce to a simmer in a large stockpot. Gently place the meatballs into the sauce, and push them into the sauce gently with a wooden spoon. Bring to a simmer again and continue simmering, gently moving the meatballs around to ensure they don't stick, until the meatballs are fully cooked, about 45 minutes to an hour. Serve with grated cheese either alone, or on top of pasta or creamy polenta.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2014/06/building-better-meatball/