There’s nothing like home made pasta and meatballs is there? The hearty tenderness of the meat loaded with herbs and softened bread crumbs, sitting on top of a bed of wide noodles all the while symphony music blares when shaved Parmesan cheese falls on the peak of the plate like snow over the Rockies. Cooking is very dramatic. If anyone ever tells you otherwise, they’ve probably never cooked with heart and soul. There is an entire orchestra playing in my head every time I make meatballs.
There are many good memories that I think of when it comes to meatballs probably because I make it so often and each time I make it, there’s a memory with a different crowd. If you think about it, pasta and meatballs are a communal type of dish since it’s made to be shared and also because it’s almost impossible to make it for just 1 or 2 persons. This recipe is for all my friends who have shared these meatballs memories (that just sounds very funny doesn’t it?) with me and to those who have asked me to share the recipe but I never had time to write it down. So here ya go, at last.
This recipe yields 8 servings. 1 giant meatball per person.
- 1 1/2 pounds of ground beef (I like 85/15, not too lean or fatty although fat is a must)
- 1/2 pound of ground pork
- 1/2 an onion finely chopped
- 1/4 cup of Italian parsley finely chopped
- 1 large egg
- 4 cloves of garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon fennel seeds, finely chopped
- 1 cup of breadcrumbs
- Preheat oven to 300 degrees.
- In a large bowl, combine all ingredients together.
- Using your hands, mix all the ingredients well then, using a large ice cream scooper, scoop 2x to make 1 giant meatball and then mold into a ball shape with hands. Do this for the rest of the meat mixture.
- Sprinkle olive oil on a large baking dish and line meatballs together.
- Bake in the oven for 300 degrees for one hour. This will allow the onions and garlic to soften and the flavors to slowly come together.
- Take them out of the oven and simmer in your favorite pasta sauce for at least 1 hour before serving. Serve with linguine, chopped basil, and shaved Parmesan cheese.