Italian Meatballs with Ground Pork and Ground Beef

This is essentially how my ex-MIL taught me how to make meatballs and they are very good! You can bake them in the oven if you’d rather. I was stovetop intensive yesterday so just cooked them in a skillet. I used some in the lasagna and froze the rest for other uses later, like Meatball Soup or Italian Wedding Soup.

This time I formed the meat mixture into very small meatballs, think the size of a grape. I heated 1 Tbs of oil in a large skillet and dropped the meatballs in as I formed them, periodically turning them and shaking the pan. Cook until done, remove to a plate lined with a paper towel, then start all over until they’re done.

If you’re making meat sauce (Sunday Gravy) you can just brown them and let them finish cooking cooking in the sauce. Drop them in and let them simmer for 30 minutes or so.

Otherwise cook them all the way through. Just cut open to test when you think they’re done. Flash freeze. (Put them on a cookie sheet and freeze.) Then bag them and freeze them.  Flash freezing them means you can just pull out as many as you need at a time later. Much easier to deal with than a clump of meatballs!