Okay, okay, so technically this 100-year old recipe beat Bobby Flay in a “throwdown,” but “smackdown” just sounds so much better. That guy can be a cocky S.O. …well, you know. I haven’t tried them yet, but intend to soon—just as soon as I come up for air amidst all this wedding planning. This week I’ll also be posting a cheesy, meaty, baked Greek pastitisio recipe that will rock your tastebuds, so please stand by. Thanks! In the meantime, here’s the recipe for champion meatballs from the Food Network:
-1 lb. ground chuck
-4 oz. dried bread crumbs
-4 large eggs
-4 oz. whole milk
-6 oz. grated Romano
-3 oz. grated Spanish onion
-2 oz. finely diced fresh garlic
-2 oz. finely chopped fresh Italian parsley leaves
-2 oz. finely chopped fresh basil leaves1. Preheat oven to 350F. Spray a baking sheet with olive oil cooking spray.
2. Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
3. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy! [Per the video below, serve with homemade marinara and garnish with fresh chopped basil and more Romano cheese.]
Check out the TV competition here. Oh, Bobby Flay [shakes head].
Love the recipie, I have also seen these made with Progresso seasoned crumbs! Baking is fine, I also like to fry mine in a skillet with lard, deglaze and put it into the sauce!
Very healthy tasty recipe, meatballs have to be the world’s best comfort food.
[...] Garlic Shrimp in Coconut Milk from crispywaffle, Spring Asparagus Puff from Cucina Panzano, Grandma Maroni’s Smackdown Italian Meatballs from Culinspiration, Steak and Guinness Pie from The Cutting Edge of Ordinary, Spicy Potato Skins [...]
I basically use the same recipe. I prefer to cook them the entire time in the sauce, however. (Makes them more tender) Baking or frying put a little crisp shell on them, if you prefer them that way. I am also not crazy about how one side winds up flat due to the baking. If I bake, I take them out before they are done, then finish them in sauce. Wanted to say: Yes, the 4 Eggs are extremely important. Many cooks think it is too many. It is not. 4 eggs per pound of meat.
(You can also add a bit of ground sausage to the meat; ie from Jimmy Dean Sausage unsliced roll)