I developed this recipe after eating one too many reheated/frozen meatballs at cocktail parties and dry meatballs that simply tasted like hamburger at home (not my home, of course). These meatballs can be used in your favorite tomato sauce (red gravy), bbq sauce, or brown gravy. These are full of flavor, for as you will see I use a lot of seasoning, which includes a few you would not expect. The eggs do not add moisture, but rather help bind them. Therefore, if your meat mixture appears dry add more milk by the tablespoons full. The extra olive oil on your hands keeps the meat from sticking to your hands. You can add 1/2 cup of good quality shredded Parmesan cheese to meat mixture when preparing to accompany a red gravy (tomato sauce).
2 lbs ground chuck (80/20) finely ground
1 lb mild Italian sausage removed from casing
2 large eggs
1/2 cup bread crumbs
1/4 cup milk or cream
1/4 cup (4 tablespoons) dried parsley flakes
1/4 cup (4 tablespoons) dried oregano
1/4 cup (4 tablespoons) dried basil
3 tablespoons marjoram
3 tablespoons dried thyme
OR replace the above dried oregano, basil, marjoram, and thyme with your favorite dried Italian seasoning blend
3 tablespoons ground nutmeg
3 teaspoons salt
2 teaspoons black pepper
2 tablespoons olive oil for baking
2-4 tablespoons of olive oil for your hands
Preheat oven to 400 degrees Fahrenheit. Pour 2 tablespoons of olive oil on sheet pan and place in oven.
Keep pan in oven until all meatballs are formed.
Lay out parchment paper on flat surface.
In a large bowl mix all remaining ingredients with your hands. This is important. Do not use a spoon. Using your hands will ensure that all ingredients are thoroughly incorporated.
Oil your hands with olive oil. Pinch off small pieces of meat mixture (using your thumb, index and middle fingers usually yields the perfect amount) and roll it into 2 inch balls. Place balls on parchment paper. Once you’ve rolled out all of meat into balls remove sheet pan from the oven and place balls onto hot pan. You should hear them sizzle.
Bake on 400 for 15- 20 minutes, until light brown.
Remove from oven and add to your favorite sauce to continue cooking and adding flavor to your sauce.
This recipe yields 30-40 2 inch meat balls.