This is my mom’s famous meatball recipe, with a twist! Check it out below with some cool variations on it (coming soon) to spice up your weeknight dinner or party!
- 2 lb Ground hamburger (I like an 80-20 lean to fat ratio)
- 1 lb Ground pork or finely ground sausage
- 2 Eggs
- 2 Cloves of Garlic
- 1 Medium onion, finely chopped
- 1 c Bread crumbs
- 1/2 c Milk
- 1/2 c Ketchup
- 2 tsp. Garlic Pepper grinder
- 1 tsp. Salt
- 1 tsp. Oregano
- 1 tsp. Parsley
- 1 tsp. Italian spice mix
- 1 tsp. Paprika
- 1 tsp. Red Pepper Flakes
- 1 tsp. Basil
- Preheat Oven to 350*.
- In a large metal bowl or stand mixer, start by combining the hamburger and pork with the wet ingredients (milk, ketchup, and eggs), then gradually add spices, breadcrumbs, and veggies (onions and garlic) and stir/mix until fully combined and the mixture sticks together.
- On a foil lined baking sheet, form the meatballs by scooping out rounded teaspoons and rolling them into balls in your hands. Don't worry about spacing these close together as they don't spread out like cookies do.
- Bake the meatballs for about 30 minutes in a 350*F oven (baking times may vary by 5-10 minutes higher or lower depending on where you are and your oven settings). Meatballs are baked through when you can cut one open and there's no longer any pink in the middle.
- Serve this with pasta and sauce, on subs, crumbled into eggs, and much more! Enjoy 🙌
- When making meatballs, we typically add about half the amount of ground pork to the amount of hamburger, so 1lb. 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!