Meatballs. Need I say more?
My mom’s recipe for meatballs is perfect. The original recipe uses meatloaf mixture(beef and pork), but can be substituted with turkey for a leaner meatball. I make a big batch and use them for Sunday dinner in a marinara sauce, for meatball heroes, and Italian Wedding Soup. This 3 in 1 post will give you 3 dinners in 1 week and your family will be very happy campers!
***Double or triple this meatball recipe if you are looking to make 3 dinners in 1!***
- 2 pounds of meatloaf mixture (ground chuck and pork or turkey)
- 6 cloves of garlic, chopped
- A big handful of Italian parsley, chopped
- 1/2 cup of Italian seasoned breadcrumbs(You can also use the seasoned Panko or combine them both)
- 1/4 cup of grated Pecorino Romano cheese
- salt and fresh ground black pepper
- 2 eggs
- Pre-heat oven to 400 degrees.
- Place all ingredients in a large bowl.
- Mix well until all ingredients are combined.
- Add 2 tablespoons of water or as much as needed until they feel moist.
- Mix again.
- Roll into medium sized meatballs.
- Roast for about 15-20 minutes or until brown.
The meatballs you are using for Italian Wedding Soup do not go in the sauce. Let them cool and store tightly in the fridge or freezer.
The meatballs you are using for your Sunday sauce and meatball heroes go in your pot of marinara Sauce. Simmer for 2 hours stirring frequently. Serve with your favorite pasta and enjoy…
Make meatball heroes!
- Leftover meatballs
- Leftover marinara sauce.
- Hearty Italian bread
- Shredded mozzarella
- Bring your leftover pot of sauce to a simmer.
- Put the meatballs in and cook until heated through.
- Slice open the bread and scoop some of the insides out so the meatballs sit in there.
- Top each hero with mozzarella and put it under the broiler for a minute or two.
Italian Wedding Soup
- 2 lbs. of leftover small meatballs (Turkey meatballs work best with this recipe)
- 2 Tbsp. of butter
- 1 cup of onion, chopped
- 4 cloves of garlic, minced
- 4 large carrots, chopped
- 16 cups of low sodium chicken broth
- 1 box of acini de pepi (lAny tiny pasta will work)
- 1 full head of escarole, rinsed and chopped
- salt and pepper to taste
- grated pecorino romano cheese
- In a large pot melt the butter.
- Add the carrots, onions and garlic. Season with salt and pepper.
- Cook until tender
- Add the chicken broth and bring to a boil.
- Turn down the heat to simmer.
- Cover and cook for 30 minutes.
- Add salt and pepper as needed.
- Drop in the meatballs and cook until heated through.
- Add the escarole. Cover and simmer for 30 minutes.
- Meanwhile bring a medium pot of salted water to a boil.
- Cook the pasta per directions on box.
- Add a little pasta to each bowl and cover with the soup! Top with grated Pecorino Romano cheese.
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