Here is the long-awaited recipe for meatballs to go with the marinara sauce that my son made a few weeks ago. The meatball subs were delicious! He does need some help in the kitchen but insists all of his weekly cooking be from scratch. Like with the marinara sauce, We used a recipe from The Fountain Avenue Kitchen.
Tip #1: Double the batch and freeze half to serve later as mini meatloaves. Or reheat with sauce, top with cheese and make into a mean meatball sandwich.
Jen’s Incredible Baked Meatballs:
1 pound hamburger, grass-fed if possible
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced or grated (1/2 a large onion)
2-3 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh flat-leaf parsley or basil
Mix all ingredients with hands. Form into golfball sized meatballs. Bake at 350 degrees for 30 minutes.
Tip #2: If you have a leftover piece of rind from the Parmesan, let it simmer in the crock pot with the marinara sauce or save for another soup recipe. This will add a great flavor boost to most any sauce or soup.