The Pioneer Woman Tasty Kitchen
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Every Occasion Meatballs

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Level: Easy

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Description

On a cold, rainy winter’s night, a warm and hearty dinner is required. While soup might be the stereotypical meal, in our household, we turn to meatballs, at least tonight. This recipe differs from my other recipe (Entertaining Meatballs) in the use of pork. These are large meatballs, but you can certainly make them smaller if you desire. I have also given you two options for cooking depending on how you plan to serve them.

Ingredients

  • 1 loaf 5-Inch Size, French Bread Loaf
  • 1 cup Milk
  • 1 pound Ground Pork
  • ½ pounds Ground Chuck
  • 1  Medium Yellow Onion, Finely Minced
  • 2 cloves Garlic, Finely Minced
  • 1 teaspoon Salt
  • ½ teaspoons Ground Black Pepper
  • ¼ cups Grated Parmesan Cheese
  • ¼ cups Plain Bread Crumbs

Preparation

1. Using a sharp bread knife, remove the crust from the 5 inch piece of French bread. Discard the crust. Cut the bread into 1 inch cubes. Place in a bowl and cover with 1 cup milk. Set aside for 5 minutes.
2. In a separate bowl, combine all of the remaining ingredients, including the milk soaked bread. Using your hands, thoroughly combine the ingredients. You do not want to over-mix, but you want to make sure everything is mixed.
3. Pinch off sections of the mixture and roll into 1.5 inch diameter balls.
4. Cook the meatballs by your choice of method (see below).

Cooking method 1: In the sauce
Place the uncooked meatballs in a large pot filled with a jar of your favorite marinara (homemade if you have it on hand). Cook over medium heat for 30 minutes, gently stirring periodically. Spoon over cooked pasta and enjoy!

Cooking method 2: In the Oven
Place the uncooked meatballs on a large rimmed baking sheet that you’ve lined with foil. Leave space between each ball to allow for even cooking and browning. Bake at 425 F for 30 minutes. Place in your desired sauce and serve.

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