Moma’s Italian Meatballs
Made with Purnell's Italian Sausage
You will need a large pot with a lid,
2 large baking sheets and olive oil.
Preheat oven to 350 degrees
In a large bowl, gently combine all the ingredients by hand. You can lightly coat your hands in olive oil to prevent the mixture from sticking. Do not over mix the meatballs, or they will get tough. You will want to ensure the meatballs are all the same size, approximately 1 1/2 inches in diameter. Place meatballs one inch apart on the lightly greased cooking sheets and cook for 20 minutes in the preheated oven or until golden brown. Carefully add the cooked meatballs into a pot of your favorite marinara sauce to simmer for 30 minutes with the lid slightly ajar. To serve meatballs, place in a shallow bowls or plate with a large spoonful of sauce, chopped parsley and fresh parmesan cheese.
Makes approximately 30 meatballs to serve with your favorite marinara, over spaghetti or
in your meatball subs!
- 1 lb.Roll of Purnell’s “Old Folks” Italian Sausage
- 1 lb. Ground Turkey or Beef (70%) or
Half pound of both, our choice.
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup of minced onion
- 1/4 cup finely chopped parsley
- 1 egg, well beaten
- 3/4 cup of Italian Bread Crumbs or 2 slices of
day old bread, moistened with milk
- 2 tsp oregano
- 2 tsp basil
- 2 tsp salt
- 1/2 tsp black pepper