Easy Weeknight Meatballs
These meatballs freeze well and can be cooked straight from the freezer. Just add 8 minutes to the cooking time and make sure internal temperature reaches 165. If you have an almond or nut allergy, replace the almond meal with either gluten-free or regular unseasoned breadcrumbs. Serves 6-8
- 1/2 white, red or yellow onion, grated on a box grater or minced fine
- 2 garlic cloves, finely minced, preferably grated on a Microplane
- 1 1/2 pounds 90% lean ground beef
- 1/2 pound mild Italian sausage
- 1/2 cup unseasoned almond meal
- 2 eggs
- 2/3 cup grated Parmesan or Pecorino (use a Microplane)
- 2 tablespoons flat-leaf Italian parsley, finely minced
- 1/4 teaspoon kosher salt
- Fresh ground pepper
Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
In a large mixing bowl, use a box grater to cut the onion. This will create a consistency that disappears into the meat mixture and adds flavor without the strong flavor of onion. Add the garlic and the remaining ingredients and gently mix until well combined. I prefer to use my hands to mix the meatballs. Don’t overwork the meat though. Use an ice cream scoop to portion out the meatballs and gently roll them. Place on the parchment paper, making sure the meatballs do not touch.
Bake for 40 minutes, until the internal temperature is 165 degrees.
Freezer instructions: Place the sheet pan of uncooked meatballs in the freezer. After 1-2 hours, once they are frozen, portion out the meatballs in a freezer bag, label, and date. Don’t freeze the meatballs on parchment paper because they will stick when you try to transfer them. It’s best to lightly spray the sheet pan with oil or place the meatballs on a Silpat or silicone baking mat before freezing.