NOTE: I apologize for the lackluster quality of this photograph. I was at the beginning stages of food photography, and this is my old point-and-shoot. One of these days, I'll re-shoot this recipe, as it's worth making. Pinky Promise!
I'm at the tail end of cleaning out my freezer. I found a package of ground pork and ground beef that I wanted to use, before it expired. I remembered watching one of my favorite (new) Food Network chefs (Anne Burrell, Secrets of a Restaurant Chef) making a recipe for meatballs. That must've been months ago, but I decided this would be the best way to use these meats.
I have to tell you, that this really is an excellent recipe for meatballs. Those of you who have been following my blog (and I sure appreciate all of you) know that I like to show how I make things-- me, being highly visual myself in how I learn.
Let's just say that something happened on the way home from the office and I felt cranky... downright ornery. Many of you foodies understand the therapy that goes with chopping and being in "the zone". It's that forcefield that I put up that my husband interprets as "don't come in the kitchen...don't talk to me and don't ask me when dinner's going to be ready". He quietly read a book and I got to work...and I worked...and then I realized that this recipe should be made on a lazy Sunday. Too late! I was on a mission to finish this recipe but the natural light was fading (and I try not to do flash photography).
I abandoned focusing on photography, because I didn't want eat late. I sure hustled on this meal. My photos do not do justice to how delicious this meal turned out to be.
I got 24 meatballs... a little bigger than a golfball...
I browned these in 3 batches and then roasted in the oven for 15 more minutes.
As for marinara sauce, I stopped buying bottled spaghetti sauce years ago-- though I love Trader Joe's Tuscan style marinara sauce for quick dinners.-- I have an easy recipe here. So many of you have your own way.
My son claimed that these meatballs were the very best he's ever eaten. That's a huge compliment. I have to say, that the combination of ground pork, beef (and I bought 1/2 pound of ground veal), the parmesan-romano blend (all I had), eggs, cooked onion and garlic and freshly cut flat-leaf parsley was really good.
I ended up freezing half of this meal for one of those nights when I just don't have the energy to cook.
Here's the recipe card: