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World's Best Meatballs & No Spaghetti




Source of Recipe


Chef John J. Vyhnanek


List of Ingredients




For the meatballs
3 tbsp. olive oil
3 tbsp. butter
2 cups onions, diced very fine
2 tsp. garlic, fresh peeled and minced
2 lb. ground beef, 85% lean
1 lb. ground Pork
3 large eggs, beaten
2 cups dried bread crumbs, not flavored
� cup milk or water
1 tbsp. salt, coarse grained like Kosher salt
1 � tsp. black pepper, fresh ground if possible
1 tbsp. oregano
2 tsp. fennel seeds, crushed fine

Garnish:
� cup parsley, fresh, chopped
1 cup parmesan cheese, grated

For the Marinara Sauce
2 tbsp. Extra Virgin olive oil
2 tsp. garlic, freshly peeled and chopped
1 28-ounce can of chunky style crushed tomatoes, Pastene brand is very good!
4 ounces water to rinse out the can
� tsp. dried oregano
� tsp. ground fennel seeds
2 tsp. Kosher salt
1 tbsp. sugar
� tsp. fresh ground pepper
� tsp. hot pepper flakes, no seeds (optional)


Recipe



The Meatballs
Pre-heat oven to 350� F. Melt the butter with the oil over medium heat in a pan, add the onions and garlic and cook until soft and beginning to brown. Remove from the heat and let cool completely. In a large mixing bowl combine the ground beef, ground pork, beaten eggs, breadcrumbs, milk, salt, pepper, oregano and fennel. Mix well with a large spoon or use your hands (wear a pair of surgical gloves to prevent cross contamination). When mixed well, add the cooked onion mixture, parsley and grated cheese; mix everything together again. Cook a small piece in a frying pan and taste it to see if the level of salt and pepper is to your liking; you may choose to add more salt.

Form the mixture into 8 - � pound meatballs. Pat, compress and roll together well, then place in a lightly oiled baking pan. Bake for about 35 minutes or until the internal temperature is 145-150� F. Turn the pan around in the oven after 15 minutes. Remove from the oven and cool. You may serve the meatballs plain or with a sauce.

For smaller 2-ounce meatballs---use a #14 ice cream scoop that works well for portioning. Pat, compress and roll together well, then place in a lightly oiled baking pan. Bake for about 25 minutes or until the internal temperature is 145-150� F. Remove from the oven and cool. You may serve the meatballs plain or with a sauce.
If you make the slightly larger 4 ounce meatballs, use 2 scoops of mixture and bake an additional 10 minutes.

The Marinara sauce
Warm the garlic in the oil to release the aroma (1 minute on low heat, don�t brown). Combine all remaining ingredients, bring to a boil, reduce the heat to low and simmer partially covered for 10 minutes---stir occasionally.

The Final Step
Place the cooked meatballs in tomato sauce and simmer for 5 minutes to heat, then serve with your favorite pasta or eat alone with salad and bread.