Recipe: Party Meatballs for the Sunday Viewing Party

Juicy, delicious meatballs out of the oven.

The only drawback of making meatballs for the football viewing party is that once the average couch-residing fan gets a taste, they tend to go down at an unsustainable rate. For that reason, if you’re going through the effort, it’s worth making your gameday meatballs as bite-size as possible, to conserve resources. Perfect with a small cup of toothpicks next to dipping portions of mustard and barbecue sauce, meatballs are an easy way to pump out grub for the whole party.

Party Meatballs for the Football Crowd

Ingredients

  • 2 pounds of ground meat, the Rossos like to use a mixture of pork, beef, and lamb
  • 1/2 cup breadcrumbs
  • 1/2 cup milk
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons kosher salt
  • 1 clove garlic, minced
  • Freshly ground black pepper
  • Optional: Extra egg mixture and parmesan for encrusted meatballs

Instructions

Shaping the meatballs and arranging for the oven.

  1. Preheat your oven to 400°F.

  2. Combine the milk and breadcrumbs. Place the breadcrumbs in a small bowl, pour in the milk, and stir to combine. Set aside while preparing the rest of the meatball mixture. The breadcrumbs will absorb the milk and become soggy.

  3. Whisk the egg, salt, pepper, Parmesan, and parsley. Whisk the egg in a large bowl until broken up. Add the Parmesan, salt, and a generous quantity of black pepper, and whisk to combine.

  4. Add the ground meat. Add the meat to the egg mixture. Use your hands to thoroughly mix the egg mixture into the ground meat.

  5. Add the garlic and soaked breadcrumbs. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.

  6. Form the meat into meatballs. Have a rimmed baking sheet ready. Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs (about 2 tablespoons each). Continue shaping until all the meat is used, placing the meatballs on the baking sheet so that they are not touching.

  7. Option to encrust the meatballs:  Roll the balls in a mixture of egg and Parmesan before cooking.

  8. Roast the meatballs in the oven for 25 to 30 minutes. The meatballs are done when cooked through and the outsides are browned, and when they register 165°F in the middle on an instant-read thermometer. Serve immediately.


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