I use my Meat Grinder to make these delicious tender Meatballs , but you can use pre ground. If You do use PreGround meat your Meatballs will hold their shape a little better than mine. Serve them with my fresh made Marinara Sauce.. also listed below. Marinara Sauce with fresh Roma Tomatoes Mushrooms and Basil IP
Or, for that Cream Sauce Craving, make an Alfredo Mushroom Sauce for them . Recipe below, Scroll to the bottom. Or maybe even For those Swedish Meatballs use this Mushroom Cream Sauce
To make these without having to grind op your own meat, just use pre ground and chop the veggies really fine .
INGREDIENTS:
1 1/2 lbs ground Pork
1 1/2 lbs ground Chuck.
5 mini Sweet Peppers ( or 1 Serrano or 1 Jalapeño, your choice) chopped fine.
5-6 cloves garlic minced
1 c very finely chopped Vidallia Onion.
3 pieces of toast crumbled.
1/2 -1 tsp Salt.
1/2 tsp Pepper.
1/2-3/4 c Parmesean Cheese.
1 1/2 tsp Italian seasoning.
2 Tbsp Worchestershire Sauce.
A few shakes of Fish sauce (about 1/4 tsp).
2 eggs beaten.
2 Tbsp Mustard.
1/4 c EVOO for cooking
I use a food processor to save time, toss in the garlic and pulse til the garlic is finely minced . Then rough chopped the Onion and toss it in the Food Processor as well and pulse until the onion is finely chopped.
In a separate bowl, Break up the meats and Gently and loosely mix them together with all ingredients just until mixed. Over mixing the meat makes it tough.
Refrigerate for about an Hour if you have time, it will make forming them easier.
Using a Spoon, get enough meat mixture to make a ball a little larger than the size that your middle finger tip and thumb tip almost touching each other makes. (Leave about 1/4-1/2” gap between them. Yup that size. Remember they will shrink as they cook).
Set the balls in the frig as you cook them 6 or 8 at a time or so.
preheat a Frying pan to Med to Med Hi, and when it’s hot, pour in 1/4 c EVOO. Then add 6 Meatballs, gently and carefully into the hot oil. Try not to deform them.
Let the Meatballs cook for a couple minutes and then turn them to another side and repeat til they are cooked through. About 8 min.
As the Balls finish cooking in the pan, remove them to a paper towel and set aside. Add a new batch of raw Meatballs, and cook them. Repeat until all have finished cooking.. you can keep them warm in an oven.
- NOTE :
- To cook with Marinara Sauce in the IP. Weather it is homemade or jarred, use PIP (pot in pot method) add the marinara sauce and hot meatballs into a stainless steel bowl . Pour required amount of water in the inner pot, add trivet and then the bowl of sauce with the meatballs. Put the lid on And set the time for 4- 5 min, and allow for a 10 min NPR. This allows the Meatballs to absorb the sauce for extra flavor as though they have been cooking all day. If the meatballs are cold from the refrigerator, then cook for 10 min with 5 min NPR.
Serve with your favorite Pre-Made Red Sauce, or my Homemade Marinara sauce. Recipe in files. See pic at the bottom.
For Basic Alfredo Sauce,
1 c heavy whipping cream.
6 Tbsp butter.
2 cloves Garlic minced.
1 c Parmesean
Using a smaller frying pan or sauce pan, on medium, melt the butter and add the garlic, sauté for about 30 seconds before adding the Cream. Stir well to heat through, add the Parmesean cheese and mix well. Do not boil.