Mom’s Meatball Recipe
This is my mom’s meatball recipe (infamous in my family), with a twist! Check it out below with some cool variations on it (coming soon, stay tuned!) to spice up your weeknight dinner or party!
Recipe Notes:
- When making meatballs, we typically add about half the amount of ground pork to the amount of hamburger, so 1 lb. of hamburger = 1/2 lb. of ground pork. This recipe can be cut in half if you’d like, however, we always love leftovers so this is the bigger version of our original recipe!
- We suggested using soy milk in this recipe (not traditional, as my mom’s original version called for cow’s milk). However, through testing, we found that soy was the best replacement when it came to fat, protein content, and taste, so this is what we went with! Our brand of choice (not a sponsor) is West Life Organic Soy Milk, Unsweetened Plain (you can find it through the link on Amazon). If you have a soy allergy though, please feel free to use either almond or oat milk; we tested both of those and they worked just as well.
