Every Italian woman will claim she has the best meatballs. No but really, I have the best meatballs.
There are several reasons why my meatballs are the bomb.
1) My meat mix is 2 lbs beef, 1 lb pork. The pork gives it SO much flavor.
2) My meat mix has heavy cream in it. This is what makes the meatballs SO TENDER. Like, melt in your mouth tender.
My Aunt Mella was this little old Italian lady that was the best cook ever. She used to soak sliced white bread in heavy cream then mix it with the meat.
I don’t always have bread around the house. (Yes, I sometimes attempt to eat low carb.)
One day I tried just pouring the cream in the meat mixture and adding Italian bread crumbs. SLAM DUNK.
Best meatballs ever. Since then I’ve been doing it this way.
Today I made a large batch of meatballs to freeze. I am trying to stock up my freezer since we ate almost all of the deer meat that we had stocked up.
I baked the meatballs, put them on a new baking sheet, and placed them in the freezer to “flash freeze” them. This makes them easier to toss in a Ziploc bag in the freeze and pull out individual ones as needed.
Here are different things you can do with meatballs:
Meatballs and Spaghetti
The options are endless!
Here is how I make them.
Add the beef, pork, eggs, Dijon, seasonings, Worcestershire, bread crumbs, and cream. Stir with a fork. Make sure the beef and pork are mixed well.
Roll into meatballs. I went with this size because they will shrink slightly.
Place them all on a greased sheet pan, spacing them out slightly.
Bake at 375 degrees for 20-25 minutes. I took them out at 20 minutes because I was freezing them and know I will cook them more when I take them out the freezer. At 20 minutes they are fully cooked but not as brown.
If putting them in a freezer, place them on a clean sheet pan and freeze for about 2 hours. This will allow them to freeze separately and you can place them in a Ziploc bag. When you need to take them out to defrost it will be easier to grab as many as you want and not a giant glob of meatballs.
This made about 36 meatballs.
The Best Italian Meatballs
2 lbs ground beef (80/20)
1 lb ground pork
2 heaping tbsp. Dijon mustard
2 tbsp. Worcestershire sauce
1 tsp kosher salt
fresh cracked pepper (must be fresh)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp Tony Chachere
3/4 cup heavy cream (DO NOT USE HALF AND HALF, MUST BE HEAVY CREAM)
2/3 cup Italian bread crumbs
Preheat oven to 375 degrees.
Mix all ingredients well in a large bowl, making sure the pork and beef are evenly distributed.
Roll into meatballs and place on greased sheet pan.
Bake for 20-25 minutes.
*Note: If placing directly in the freezer, place the meatballs on a clean sheet pan. Freeze for 2 or more hours then place the meatballs in Ziploc bags.
If not freezing, drop them in some red gravy and let them continue to cook in there. You won’t be sorry!