Easy Italian Meatball Recipe
Sunday, October 21, 2012
In my in-laws' house, "easy" means "boxed," or "processed," or "bottled," usually combined in some proportion in a slow-cooker.
Personally I think my MIL is just scared of cooking. Anything that doesn't come with instructions seems to petrify her before she even researches it. Key lime pie, for example, is crazy easy, but she never bothered to look up a recipe and just assumed it was killer difficult.
Enter MY idea of easy.
Easy means something I can cook and use the leftovers all week.
Easy means "uncomplicated."
I just decided today to make meatballs to eat with my "spaghetti," which is sauteed spinach with tomato sauce on top (Classico makes several sauces with olive oil instead of soybean oil, but you have to read your labels to find it)! It was easy because it was uncomplicated.
Easy Two-Ingredient Italian Meatballs
1 package of sweet Italian pork sausage (6 sausages)
1/2 lb ground beef (I used round)
Preheat your oven to 400 F.
Remove the pork sausage from its casings. Just squeeze it out like toothpaste. Seriously.
Mix it in a bowl with the ground beef until you think it's distributed evenly. They're the same color so just mash until you feel like you've mashed enough.
Pack the meat mixture into a 1/4 cup measure and level it off. Divide this lump into two evenly-sized lumps and form into balls. Yep, that was it. No seasoning, no "filling out" the recipe with cooked rice or breadcrumbs or some other crap. Just meat and meat.
Arrange your balls on a baking sheet. You don't need any fat to grease the pan or anything, I promise. Just stick them on the pan, maybe make an artistic pattern if you like.
Put in preheated oven and immediately turn heat down to 375 F. This is just how it happened in my kitchen today because I had just baked chicken thighs at 400, so it might not actually be necessary, but I don't want to screw up a good thing.
Bake the meatballs about 45 minutes or until browned on the outside. Test for doneness by slicing a test ball in half.
The pork sausage will release fat, so cool these on paper towels to soak up the grease.
Use your test ball as a taste test ball.
Revel in the glory and perfection of the meatball. They're seriously perfect. They're like Jesus meatballs.