Meatballs
HB-12233 · Hand-built original · American
Beef and pork meatballs with panko, parmesan and allspice, simmered in marinara or baked, and served over spaghetti.
AmericanMain course25 minServes 8312 kcalDairy-freeDiabetic
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:8quantities adjust to match
Ingredients
- 1 Pound Ground Beef
- 1 Pound Ground Pork
- 1 Cup Panko Bread Crumbs (you can also substitute for gluten-free breadcrumbs!)
- 1/2 Onion (finely diced)
- 1/4 Cup Fresh Parsley (finely chopped)
- 2 Cloves Garlic (mashed)
- 3/4 Cup Parmigiano Reggiano (freshly grated, plus more for topping)
- 1 1/2 Teaspoons Allspice
- 1 Teaspoon Sea Salt
- 1/2 Teaspoon Ground Black Pepper
- 2 Eggs
- 1 Jar Marinara Sauce of choice
- 1 16 Ounce Package Spaghetti of choice
Method
- Combine the ground beef, ground pork, panko, diced onion, parsley, garlic, Parmigiano Reggiano, allspice, sea salt, black pepper and eggs in a large bowl and mix with your hands until evenly blended.
- Roll the mixture into even meatballs and set them out on a baking sheet as you form them.
- For the stovetop method, bring the marinara to a gentle simmer in a deep saucepan, add the meatballs, cover and leave them undisturbed for 25 minutes.
- Uncover, stir gently so every meatball is coated in sauce, and serve the meatballs over cooked spaghetti with extra Parmigiano Reggiano on top.
- For the oven method instead, heat the oven to 350°F and bake the meatballs on the sheet for 20 to 22 minutes, until they are no longer pink inside.
Prep: 25 min
Nutrition (per serving, where published)
312 kcalCalories
22.5 gProtein
5.6 gCarbs
22.5 gFat
7.9 gSaturates
0.7 gFibre
0.8 gSugars
409 mgSodium
125 mgCholesterol
396 mgPotassium
37 mgCalcium
2.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data