Meatballs

Name: Meatballs
Total time: 1200 s
Yield: 14-20 meatballs
Cuisine: American
Ingredients: 1 pound ground beef 80/20 (you can substitute ground pork for up to half of the ground beef if you want); 2 croissants, torn into pieces; 1/2 cup heavy cream; 1 large egg; 3 green onions diced; 1/2 cup fresh grated Romano cheese; 3 large garlic cloves minced (use less if you don’t love garlic); 1/2 tsp salt; 1/2 tsp pepper; 1/2 tsp Italian seasoning; 1/2 tsp red pepper flakes; 1 Tbsp fresh parsley chopped

fenway @Fenway

These meatballs are very moist, garlicky, and juicy with a great beef flavor. They can be used any way you would like; in a marinara sauce, in a sub or slider. As an appetizer. Sliced on pizza or a sandwich. There are endless uses for them ! I do not like dense meatballs so I think the use of the croissants and heavy cream help make these soft and moist.

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Ingredients

20 minutes

14-20 meatballs

1 poundground beef 80/20 (you can substitute ground pork for up to half of the ground beef if you want)
2croissants, torn into pieces
1/2 cupheavy cream
1large egg
3green onions diced
1/2 cupfresh grated Romano cheese
3large garlic cloves minced (use less if you don’t love garlic)
1/2 tspsalt
1/2 tsppepper
1/2 tspItalian seasoning
1/2 tspred pepper flakes
1 Tbspfresh parsley chopped

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Steps

20 minutes

1

Preheat the oven to 400°F. Coat a large baking pan with olive oil. I put down aluminum foil first to reduce cleanup.
2

Add all ingredients Except ground beef to a food processor and pulse until well combined, mixture will be wet. This is ok.
3

In a bowl combine mixture with the ground beef. Mix together well with your hands.
4

Form into 1-1/2 inch balls.
5

Place on prepared pan, don’t crowd them and bake just until cooked through. About 12-15 minutes. Internal temp should be 160°F. Cook 5 minutes in broiler to brown up. They are now ready to be used anyway you would like. I freeze any extra meatballs in small quantities (3-4 per container) so they can be easily used later. Enjoy!

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Cooksnaps

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fenway @Fenway

on March 15, 2022 20:24

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.

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Meatballs

Meatballs

Ingredients

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