Recipe
Creole Italian Meatballs
Light and tasty, melt-in-your-mouth meat-goodness. Blend beef, pork, and veal with parmesan cheese, breadcrumbs, and Creole Italian seasonings.
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Servings: 16 Servings
Calories: 261kcal
Here's What You Need
- 1 lbs ground chuck
- 1 lbs ground veal
- 1 lbs ground pork
- 1 cup yellow onion grated
- 2 tablespoons crushed garlic
- 1 cup Italian Bread Crumbs
- 1 cup Parmesan cheese grated
- ½ cup dry red wine
- ¼ to ½ cup water
- 2 eggs
Herb and Spice Blend
- 1 teaspoon Creole Seasoning
- 1 teaspoon Oregano
- 1 teaspoon Basil
- ½ teaspoon Thyme
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 tablespoon fresh parsley chopped
Here's What You Do
Preparations:
- Preheat oven at 400 degrees.
- Grate the onion and retain all the juices. Put the garlic cloves through a garlic press and set aside.
Mix all ingredients thoroughly but gently by hand in this order:
- Incorporate all the meat together completely in a large bowl.
- Add the eggs, and mix well.
- Add onions and garlic, and mix well.
- Add the wine. Mix well and add some water, starting with ¼ cup water.
- Next, mix in the bread crumbs and parmesan cheese. Make sure that each ingredient is evenly distributed throughout the mixture.
- Set the bowl of meatball mixture in the fridge for 15 minutes. This will allow the mixture to firm up and be easier to roll.
Roll 'em up:
- The meatball mix should be sticky and easy to press into a ball. If needed add a little more water or a little more breadcrumbs.
- Form meatballs by hand to 1 ½" and 2" diameter balls. Place them on a baking sheet sprayed with cooking spray or lined with parchment paper. Bake in the 400-degree oven for about 30 minutes, turning over at about 15 minutes.
Recipe Notes
Roll the meatballs into whatever size you want from mini to massive. I usually end up with approximately 35 meatballs around 2-inch diameter (approximately 2 ounces each). I usually divide them, eating some that day and freezing the remaining meatballs for future dishes. For the nutrition estimate 2 Meatballs = 1 Serving.
These can be added to a tomato sauce and cooked for an hour or two. Try Sweet Daddy D's Essential Tomato Sauce or Red Gravy.
These meatballs freeze very well and can be used for quick weeknight meatballs and spaghetti or meatball sandwiches.
If you have a vacuum sealer, I found it is best to freeze the uncooked meatballs on a baking sheet, before sealing them in the vacuum bag. This helps them maintain their shape better.
Nutrition Estimate
Calories: 261kcal | Carbohydrates: 7g | Protein: 19g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 89mg | Sodium: 413mg | Potassium: 304mg | Fiber: 1g | Sugar: 1g | Vitamin A: 174IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 2mg
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