Sweet Daddy D's Tasty Meatballs
Light and tasty, melt in your mouth meat-goodness. Of course they are great sitting on top of a pile of spaghetti and tomato sauce, but they are also great for meatball poboys or wrapped in bacon and smoked! Experiment with different types of sauces-its great to have these in the freezer when you're trying to decide what to eat!Print Pin Rate
Here's What You Need
- 1 lbs ground chuck
- 1 lbs ground veal
- 1 lbs ground pork
- 1 medium yellow onion grated
- 4 - 5 cloves garlic pressed
- 1 cup Italian Bread Crumbs
- 1 cup Parmesan cheese grated
- 1/2 cup dry red wine
- 1/4 to 1/2 cup water
- 2 eggs
Herb and Spice Blend
- 1 teaspoon Oregano
- 1 teaspoon Basil
- 1/2 teaspoon Thyme
- 1 tablespoon fresh parsley chopped
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
Here's What You Do
- 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
- Add eggs, mix well.
- Add onions and garlic, mix well.
- Add wine and water, starting with 1/4 cup water. Mix well.
- Add bread crumbs and cheese, mix well.
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 to 1 1/2" diameter balls. Place on a baking sheet that has been sprayed with cooking spray. Bake in the 400 degree oven for about 25 to 30 minutes, turning over at about 15 minutes.
You can roll them into whatever size you want from mini to massive. I usually end up with approximately 28 meatballs around an inch in diameter. I usually divide them, eating some that day and freezing the remaining meatballs for future dishes. These can be added to a tomato sauce and cooked for an hour or two-try Sweet Daddy D's Essential Tomato Sauce. They also freeze very well and can be used for a quick week night meatballs and spaghetti meal or even meatball sandwiches anytime. If you have a vacuum sealer, I found it is best to freeze the meatballs first on a baking sheet, then place them in the vacuum bag. This helps them maintain their shape better.