Meatball! Meatball! Meatball!!!

Yes, I said MEATBALL three times.  No, it’s not National Meatball Day but I would love that. I said it because I am making a meatball that has three meats.  The first time I made these meatballs was not too long ago at JWU Camp.  I am eating them tonight in a hoagie roll as a meatball sub.  Delicious.  You could serve them with pasta or by themselves with sauce.  There are endless “pastabilities.” Do you want to learn how to make them?  Keep reading below to find out.  It makes 24 meatballs.



1 lb. ground beef

1 lb. ground pork

1 lb. ground Italian sausage

2 cloves garlic minced

1 large onion minced and sautéed (I have a habit of leaving it in big…chunks don’t do that)

2 eggs

8 ounces heavy cream

1 cup Panko breadcrumbs

1 teaspoon fresh oregano

Enough salt to taste

Enough pepper to taste

2 ounces vegetable oil for pan

Method of Preparation

Preheat oven to 350 Fahrenheit

Combine ground meat, onions, eggs, bread crumbs, cream, and herbs and a large bowl.

Shape into meatballs

Heat a sheet pan or hotel pan in the oven that has been lightly oiled

Add meatballs carefully

Place in a preheated oven for 25-35 minutes, or until browned and a thermometer reads 165 degrees Fahrenheit







3 thoughts on “Meatball! Meatball! Meatball!!!

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