Her version of meatballs is a little different than mine however. Mine is a little different because I add in Romano Cheese and tend to use a leaner meat rendering the finished product less greasy.
I learned about adding the cheese from my mother in law. So in the end everyone has slight variations on how to cook Italian meatballs, and some may argue which way is better, I tend to believe whichever way you like it is the right way – perhaps not authentic, but right for you.
The total process for preparation was around 15 minutes if even, and then about 10 minutes to partially fry the meatballs and 20 minutes to finish them off in the oven. The recipe will produce about 10-12 medium size meatballs.
- 1 pound ground beef (organic and grass fed is my preferred choice)
- 1/2 Cup of grated Romano cheese
- 1 – 1 1/2 Cups of bread crumbs (I use plain Panko and crush them by either placing in a plastic zip lock and using a roller pin or I place in a small blender like a NutriBullet )
- 2-3 finely chopped cloves of fresh garlic
- 2 eggs
- salt and pepper to taste
- In a large bowl, mix all ingredients evenly
- Form into meatballs
- Heat frying pan with olive oil so it is well coated on medium-high heat
- Add the meatballs a few at a time
- Let them brown and then move around to brown all sides (about 5 to 8 minutes total – don’t let them burn)
- When ready, remove to an oven safe dish and bake at 350 for 20-30 minutes until fully cooked through. You don’t want any red meat at all.
- The larger the frying pan the more meatballs you can fry and that saves time (I use my 5.5qt Cuisinart saute pan which I bought at Amazon)
- Make sure all ingredients are evenly mixed before forming the balls to ensure an even flavor
- You can use regular olive oil rather than extra-virgin for frying
- Make enough to place in a freezer safe container to freeze and use for another day
- When making Italian sauce, add some meatballs in to help flavor the sauce
Enjoy the recipe!