Francesco's Meatballs
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| Servings |
| 12meatballs |
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Francesco's Meatballs
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Ingredients
- 1/2 lb bulk italian sausage
- 1/2 lb ground chuck
- 1/2 onion finely chopped
- 1 small green pepper finely chopped
- 3 garlic cloves finely minced
- 1/4 cup each fresh basil & parsley or 1/3 cup dried Italian seasoning
- 1 1/2 tbsp dried oregano omit if using Italian seasoning
- 1/2 tbsp crushed red pepper optional
- 2 eggs lightly beaten
- 1/2 sleeve unsalted saltine crackers crushed into crumbs
- 1/2 cup parmesan cheese freshly grated
- salt and pepper
Servings: meatballs
Instructions
- Preheat oven to 375º
- Finely chop onion, pepper and garlic. If the chunks are too big the meatballs will fall apart.
- In a large bowl, add onion, garlic, green pepper, garlic, herbs, crushed red pepper, eggs, cheese and salt and pepper. Mix well.
- Add meat and crackers. Using hands, incorporate all ingredients. Do not over handle the meat.
- If the mixture seems too wet, add more saltine crackers. If too dry, add water one tablespoon at a time.
- Form 10-12 meatballs. Bake fore 35-40 minutes.
- Serve with Roggio Marinara and spaghetti.
Recipe Notes
**See full post with pictures: Iconic Italian
The size of the meatball determines the cook time. The larger the meatball, the longer they take to cook. At around 30 minutes, you can cut one open to see how done it is and adjust remaining time accordingly.
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