Grandmas Meatballs: Is there anything better than a homemade meal made by Grandma? I love that these meatballs are baked in the oven, so they are very quick to mix up and with minimal mess. The recipe makes a huge batch, about 40 meatballs. These freeze really well and are always great to have on hand. When I do make a batch, I have to keep it on the down low as my daughters (aka sticky fingers), will surely stop by and raid my freezer. We recommend serving this with our Caesar Salad recipe and Dutch Oven bread. Enjoy!
Awesome Homemade Meatballs
- 1 lb. ground beef
- 1 lb. ground veal
- 1 lb. ground pork
- 2.25 cup Panko Bread Crumbs
- 1.5 cup buttermilk
- 3 large eggs
- 5 oz. prosciutto thinly sliced and chopped fine
- 3 oz. parmesan cheese Grated about 1 1/2 cups
- 6 Tbsp. parsley fresh minced
- 3 cloves garlic pressed through a garlic press – about 1 tablespoon
- 1.5 tsp. unflavored gelatin dissolved in 3 tablespoons of water
- 1.5 tsp. salt
- 1.5 tsp. pepper
- 1.5 tsp. oregano dried leaves
- Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees.
- Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
- Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 11/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined.
- Lightly form about ¼ cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 40 meatballs. Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through.
- As the meatballs come out of the oven, I drop them into a pot of my favorite marinara sauce.