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Classic Meatballs

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Classic Meatballs

Makes about 20 (1½-ounce) meatballs

  • 2 pounds 85% lean ground Certified Piedmontese beef
  • 2 tablespoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon crushed red chili flakes
  • 1 cup grated Parmesan cheese
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped parsley
  • 1 cup panko crumbs
  • 4 eggs
  • 4 cloves garlic, minced
  • 1 small yellow onion, minced

Preheat the oven to 450°F. In a large mixing bowl, combine all ingredients and mix until thoroughly incorporated. Shape the meatballs into golf-ball-sized portions (about 1½ ounces) and bake for 20 to 25 minutes, or until meatballs are no longer pink in the middle. Serve with pasta, rice, or other grain of choice, greens, in wraps or sandwiches, or dressed in favorite sauce of your choice.

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