I don’t know about you, but our family is kind of obsessed with a good meatball. This meatball recipe is super easy and the end result moist and full of flavor. By blending ingredients in the food processor and using a combination of meats, the texture is smooth, buttery, and foolproof. They may be frozen in sauce for up to three months. Serve with an easy homemade marinara (aka gravy), and you’re good to go!
Heat oven to 350 degrees.
Place meats, garlic, olive oil, salt, and pepper in the food processor; blend until creamy. Add basil, eggs, breadcrumbs, and parmesan. Blend again. If meat mixture is too sticky, add a little more bread crumbs (the meatballs will be sticky, but not so sticky that you’re unable to work with it).
Form into 10-12 large balls. Place on tin-foiled lined cookie sheet.
Bake in oven for about 30 minutes, turning once after 15. Meatballs should be golden brown on all sides. Remove from oven and place in pot of marinara and cook between 3-4 hours. Serve alone, as a sandwich inside a crusty bun or over your choice of pasta.