In loving memory of Jack Aaronson.
There is something truly special about food. The way it is able to bring people together, creating memories that last a life time. This recipe will always have a special place in my heart because it always brought us together, our dear friend Jack loved these. Although Jack lost his battle to cancer this year, it brings me great comfort that we can enjoy these meatballs and know he is with us. I hope this recipe brings you and your friends and family together too.
I use the two most common meats in this recipe, beef and pork. Beef gives the meatballs a great meaty flavor and the pork makes them nice and soft. I pulse the onion, parsley and garlic together so it incorporates into the meatballs really well and you don’t get any chunks. Feel free to interchange the milk if you are dairy intolerant, I often use my almond milk recipe or coconut milk as a substitute. As for the Emeril’s all purpose seasoning , this is my go to and I think this truly makes the difference here, you can find it in just about any supermarket. But if you don’t have it or can’t find it feel free to use any kind of steak/rib rub seasoning.
This recipe makes a lot of meatballs and I normally don’t use a dish big enough to make them all because I like to freeze about half so I can have them on hand to make a quick dinner. To freeze, sear the meatballs, then freeze on a sheet tray overnight. When they are rock solid put them in a plastic or silicone bag and they will keep for about 3 months. To cook just take them out of the freezer, put them in the sauce and bake adding an extra 20 minutes. If you want to bake them all I would add an extra 2 cups of red sauce and use a large baking dish, approximately 9 x 13 should do.
- 1 lb ground beef
- 1 lb ground pork
- 1 medium red onion
- 1 garlic clove
- 1/4 cup fresh parsley
- ½ cup milk
- 1 cup breadcrumbs
- 1 egg beaten
- 1 tsp oregano
- 2 tsp Emeril’s all purpose seasoning (or substitute any steak/rib rub)
- ½ tsp red chili flakes
- 4 cups red sauce of your choice
- oil for frying
Fresh mozzarella and grated parmesan
- Start by adding the red onion, parsley and garlic to a food processor. Pulse until minced fine.
- In a large bowl combine beef, pork, beaten egg and mixture from the food processor, milk, breadcrumbs, oregano, Emril’s all purpose seasoning, and red chili flakes. Mix with your hands until fully combined, try not to over mix or else the meatballs will be tough. Leave out for 10 minutes so the breadcrumbs have time to soak up the moisture.
- With an ice-cream scoop create your meatballs. Or you can eyeball meatballs about the size of golf balls, or pick the size of your choosing.
- In a pan heat oil on medium heat and fry off each meatball making sure not to overcrowd the pan. You want the meatballs to fry golden brown and not steam.
- Pre heat oven to 300F degrees.
- In a large dish lay half of your red sauce, then nestle in your meatballs. Cover with the other half of the sauce making sure each meatball is covered. I always have meatballs left over, I usually freeze them to have on hand whenever I want. Bake for 1 hour 30 minutes.
- Optional: Turn oven up to 450F degrees , dot with fresh mozzarella and top with parmesan and bake for another 10 minutes or until mozzarella is melted to your liking.