Tender and flavourful meatballs for pasta, soup or meatball sandwiches.
Servings:
4 to 6
Preparation Time:
prep: 15 minutes, bake: 45 minutes to 1 hour
Tools
- cutting board & knife
- large mixing bowl
- #40 disher (1.5 T.)
- baking sheet
Ingredients
- 1/2 lb. ground beef
- 1/2 lb. ground lamb
- 1/2 lb. ground pork
- 1 medium onion, minced
- 1 rib celery, minced
- 3 cloves garlic, minced
- 2 T. fresh sage, minced
- 1 egg, beaten
- 1/2 t. Worcestershire sauce
- 1 1/2 t. kosher salt
- 1 t. fresh ground black pepper
- 1 t. yellow mustard powder
- 1 t. hot paprika
- 1/4 c. bread crumbs
Cooking Instructions
- Place an oven rack in the middle of the oven and pre-heat the oven to 300F while you collect and prepare the ingredients and place them into the large mixing bowl.
- Gently break up the meat with your hands while you blend all of the ingredients together. Be careful not so squeeze the meat very hard or you can end up with tough meatballs.
- Use the disher to scoop out even size meatballs and place them onto the baking sheet leaving a little space between the meatballs.
- Bake until all of the meatballs have developed a little bit of a crisp crust - 45 minutes to an hour.
- Cool the meatballs on the baking sheet for 30 minutes before using or storing.