delicious baked meatballs

i love meatballs! not those bite-sized ones that garnish spaghetti. i'm talking about the ones that leave just enough room on the plate for a little marinara sauce. try these, and you're going to be in for a real big, tasty treat!



there are 2 tricks to making these moist meatballs.

1. when buying beef, don't go any leaner than 85% protein / 15% fat. if you can find 70/30, you're going to be in meatball heaven.

2. bake them in water. filling a baking dish with water half way up the meatballs creates a steam oven. instead of leaking all the juices when baking dry, you'll put moisture right back in with the steam. caution when opening the oven to take a peak, the ultra hot steam with smack you in the face.

if you want to make these ridiculously decadent, try 2 lbs kobe beef and 1 lb veal. that combo will make them as juicy and as tender as possible!

ingredients:

2 lbs ground beef
1 lb ground pork
3 eggs
2 tbsp italian parsley
2 tsp salt
1 tsp garlic powder
1 tsp onion powder

preheat oven to 450 degrees Fahrenheit.

in a large mixing bowl, add all ingredients. gently and slowly mix by hand until all ingredients are incorporated evenly. quit while you're ahead, because over mixing will make tough meatballs.

wet your hands before forming the meatballs. wetting your hands will keep the meat from sticking to your palms. grab 1/3 cup of meat mixture and gently pat into a ball.

drop each meatball into a baking dish at least a 1/2 inch apart. add water until half way up the meatballs. bake for 1 hour.



serve on top of your favorite marinara sauce.



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