Simple but AWESOME meatballs !!!!!!! As an appetizer, on your favorite pasta dish or as the star of Swedish meatball recipe.

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INGREDIENTS:

YIELDS APPROXIMATELY 24 meatballs

  • 3⁄4 lb ground beef
  • 3⁄4 lb ground pork
  • 3 garlic cloves, minced
  • 3⁄4 cup breadcrumbs
  • 2 large eggs
  • 3⁄4 cup freshly grated parmesan cheese
  • 1⁄4 cup chopped parsley
  • 1⁄4 teaspoon salt
  • 1⁄4  black powder
  • 1 tablespoon milk
  • 2 tablespoons olive oil
  • 6 cups marinara sauce

 

Fast. Easy. Delicious.    Made in 30 minutes or less

 

DIRECTIONS

  1. In a large bowl, combine the meat, garlic, breadcrumbs, eggs, Parmesan, parsley, salt, a couple of grinds of pepper and a splash of milk. Mix together well with clean hands. Roll into 24 1 1/2-inch balls and place on a rimmed baking sheet. Place the baking sheet with the meatballs into the freezer for 5 to 10 minutes to firm them up slightly.
  2. To brown the meatballs, heat a couple of swirls of olive oil (about 2 tablespoons) in a heavy pot or large skillet over medium-high heat. Add the meatballs, turning to brown all sides. They do not need to be cooked through.
  3. Add the meatballs and marinara sauce to a large pot and stir gently. Heat over medium heat until the sauce begins to bubble. Reduce heat to a simmer and cook for 20 minutes, stirring very gently a couple of times during simmering.
  4. Serve meatballs and marinara over noodles or stuffed into rolls with melted mozzarella cheese.

One of our favorite Pork Tenderloin recipes

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Simple, Classic, Refined and Tasty

Excellent when served with steamed garlic asparagus and roasted carrots

INGREDIENTS

  • 4 large garlic cloves, pressed
  • 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon ground black pepper
  • 1 2 1/2-pound boneless pork loin roast, well trimmed
  • Fresh rosemary sprigs (optional)

PREPARATION

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork.

Place pork, fat side down (this is very important to do first), in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.