Balls… My Favorite Pork & Chicken Meatballs


My Favorite Pork & Chicken Meatballs

  • 1 lb. ground spicy Italian sausage
  • 1 lb. ground regular Italian sausage
  • 1 lb. ground chicken breast
  • 3 large eggs
  • Handful of fresh basil
  • 4 cloves of garlic
  • extra virgin olive oil
  • ½. C. grated Parmesan
  • ½ panko breadcrumbs (Italian if they have it)

Mix together the three meats until well combined. Blend the next 4  ingredients together in a Vitamix or MagicBullet (this saves the step of having to chop the basil and garlic and whisk with the eggs and oil). You can always do it all by hand, if you’re a masochist. Add the liquid and the cheese and breadcrumbs to the meat and combine it all together. Let it chill in the fridge for 2 hours. Once the mixture has combined, roll into the ball size of your choice. Hehe. But for real, a the size of a golf ball is perfect . I like to bake at 400 degrees  for 20-25 minutes. If you’re going to add them to tomato sauce (recipe to follow in upcoming post), cook 15 minutes, then let them simmer in sauce for another 20!

If you want them to be kid friendly, sub in more mild Italian sausage or ground beef to avoid the spicy!

**Another variation is to stuff the meatballs with pearl mozzarella balls. Bake for the same amount of time!

a close up of my balls

a close up of my balls

One pot pasta recipe will be up tomorrow…here’s a sneak peek!

one pot pasta--tomorrow on the blog!

one pot pasta–tomorrow on the blog!

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