Ok, these are amazing! I found these in a cookbook listed at the bottom of the page and adapted my own recipe from it. The lemon zest is a fresh and nice taste to the meatball! You're gonna love them!! I make a huge batch and freeze the leftovers!!
For pictures and printable recipe go here: http://bit.ly/oink238
Italian Meat Balls
Serves 10
Prep Time 30 min
Cook Time 45 min
Ingredients
2 pounds ground pork
1/4 cup olive oil
2 medium onions, minced
8 cloves garlic, minced
2 cups fresh bread crumbs
2 eggs
2 lemons, zested
2 cups chopped flat leaf parsely
5 sprigs rosemary
1 tablespoon fennel seeds, crushed
1 cup Parmesan cheese
2 cups ricotta cheese
salt
pepper
Instructions
Heat oil in a pan and add onion. Cook until transparent and starting to brown. Add minced garlic and cook another 2 minutes. Set to the side to cool.
In a large bowl, combine the bread crumbs, eggs, lemon zest, parsley, rosemary, fennel seeds, parmesan, and ricotta. blend together lightly. After onion and garlic has cooled, add to mixture and combine. Add ground pork. Season well with salt and pepper. Combine well. Place in refrigerator to chill well (this will make it easier to form the meat balls).
Line baking sheet with foil. Form meat balls to about the size of a ping pong ball. Place close together on baking sheet in rows. Bake in a 350 degree oven for 45 minutes to an hour until browned. Alternatively, you can cook the meatballs in a skillet with olive oil until browned on all sides, then finish cooking in a sauce of your choice over medium heat.
Serve with a red sauce.
Notes
For different flavors, change the kinds of cheese. I've used feta and gorgonzola in the past. I've also changed the parsely out with kale and spinach. It changes the flavors and is simple to adjust to your own likings.
Adapted from The Food of Italy by Sophie Braimbridge
Submitted March 23, 2015 at 07:13PM by oinkcooking http://ift.tt/1EJkmBm recipes
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