Four Big Ol’ Meatballs

INGREDIENTS

• 1/2 LB ground pork or Italian sausage
• 3/4 LB 80/20 chuck hamburger
• 1/4 LB ground lamb
• 2 TBL chopped parsley
• 1/4 C buttermilk
• 1/2 C Parmesan cheese
• 1/2 C bread crumbs
• 2 tsp grated onion
• 2 tsp granulated garlic (not garlic powder)
• 1 tsp dried basil
• 1 tsp crushed chili flakes or Grandpa's Thunder Powder or Arghhh Powder
• 1 tsp sage
• 1 tsp each salt and pepper
• 1 jumbo ( or 2 medium) egg
• 2 mozzarella cheese sticks

STEP BY STEP

1. Combine everything except egg and meats
2. Mix ground meats and eggs only to combine – do not overmix or they get tough
3. Fold in all other ingredients
4. Cut in half, then in half again making four big ol’ meatballs
   Double ingredients if you want eight meatballs, or cut in half again for eight regular meatballs
5. Flatten the patties with your hands, and then cut the cheese sticks into eight pieces.  Put two inside four patties, or one inside eight patties – then roll them up into a ball.
6. Bring a skillet up to screaming hot and sear your meatballs on all sides – not black, just browned
7. Bake in the oven at 400 for 15-20 minutes
   Internal temperature should be about 165º
8. Put them on top of your cooked spaghetti, top with sauce and sprinkle with cheese

SPECIAL STEPS

1. Cook your spaghetti for about 10 minutes in boiling water.
2. Heat your marinara sauce to about 185º

 
Sixteen Li’l ole Meatballs

Prepare Steps 1-3 above, except at Step 4, divide in half, four times making a total of 16 meatballs.  Then…

4. Roll into balls, and space out onto a tray into the refrigerator for 30 minutes
5. Meanwhile, combine 1 C panko bread crumbs with red pepper flakes, dried parsley, garlic powder, and Parmesan cheese.  Mix well.
6. Beat one egg and 1 TBL of water
7. Take each ball and dip it in the egg mixture and then roll in the bread crumbs, and return to the tray
8. Put the meatballs into a 400º oven for 20 minutes
9. Serve on top of pasta topped with maranara.