Easy Weeknight Meatballs

Posted Aug 22, 2022 in Food + Nutrition, The Recipe Box by Social United

Meatballs are one of our favorite things to cook in bulk because you can flavor them in so many ways and put them on a variety of carbohydrate driven foods from pasta to a 6inch french loaf. With the natural umami flavor of the beef, the sauce you put on will most of the time always work like marinara, thai chili, or BBQ. So we suggest this first go around to keep it simple. Serve these meatballs up tonight with a portion of pasta and marinara and tomorrow a french loaf with bbq sauce and extra veggies as a sandwich. If you have leftovers this would be excellent in a soup!

What You Need

2 Eggs

¼ c. Grated Yellow Onion

4 Cloves Garlic, minced

1 tsp. Salt

1 tsp. Pepper

1 tsp. Worcestershire

¼ tsp. Crushed Red Pepper Flakes

⅓ c. Ultrafiltered Skim Milk

1 c. Panko bread crumbs

1 lb. 93/7 Ground Beef

1 lb Ground Pork

Optional: Any additional herbs you desire

How It’s Made:

In a large bowl whisk together eggs
Add in grated yellow onion, minced garlic, salt, pepper, worcestershire, pepper flakes, and milk and combine
Add the beef, pork, and breadcrumbs to the mixture and using your hands, combine loosely as to not compact the meat mixture
Make 1 inch meatballs with mixture
Heat a cast iron over medium-high heat
Preheat the oven to 350 degrees
Cook meatballs on 4 sides, turning them every 2-3 minutes
Place meatballs back in cast iron and cook for 5-10 minutes until the internal temperature is 155 degrees