Yield: Approximately 12 large meatballs or 24 small meatballs.
Homemade meatballs ~ a gloriously simple and delicious meal! Served atop pasta in a tomato sauce and accompanied by a fresh green salad, this meal is sure to please. Mangia!
- 1 pound freshly ground meat, either buffalo or beef, or a combination of the two
1/2 cup breadcrumbs
- 1/4 cup freshly grated parmigiano regianno cheese
- 2 large garlic cloves, minced
- 1 tablespoon Merchant Spice Co.’s Italian Seasoning
- 1 teaspoon sea salt, or to taste
- Extra virgin olive oil, for frying
- To garnish, additional freshly grated cheese and Merchant Spice Co.’s Porcini Mushroom Seasoned Sea Salt
Combine the meat, breadcrumbs, cheese, garlic and seasoning in a medium-sized mixing bowl. Mix well, then form into meatballs, sized to your choice, anywhere from small to large. (Lightly roll small portions of the meat mixture in the palms of your hands to form balls.)
Heat the olive oil in a cast iron skillet over medium-high heat. Once the oil is ‘shimmering’, but not smoking, add the meatballs. Do not crowd the skillet. Gently turn the meatballs to brown them on each side. This may be done in batches. Once all of the meatballs have been fried, taking approximately 10-15 minutes in total, off the heat. The meatballs may then be stored until ready for use. (If you plan to serve the meatballs immediately with tomato sauce over pasta, you may wish to use the same skillet in which the meatballs were fried to warm your tomato sauce. You’ll be gifted with the extra flavor of the meat in the skillet, along with the olive oil.)
These meatballs are delicious served in a fresh Italian tomato sauce over pasta with a hearty Tuscan chianti alongside. The meatballs over pasta can be garnished with freshly grated parmigiano regianno, as well as a porcini mushroom sea salt, for an extra boost of flavor and the earthiness of porcinis.