Bear’s Best Meatballs

By Barrie McCorkle
Published on: November 17, 2017

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Every time I go to an Italian restaurant I just have to try the meatballs. If the meatballs are good, the rest will be too. It’s almost an art to create a good meatball for both texture and flavor. This recipe does not disappoint. But don’t think you can skip out on the buffalo, that’s the secret ingredient that makes them special. I suggest forming the balls fairly big, I make mine around 2 ½ inches in diameter for a spectacular presentation even if there is only one on the plate.

 

1 lb. ground beef

1 lb. ground pork

1 lb. ground buffalo

2 cloves garlic

2 eggs

1 cup Romano cheese or mixed Italian blend

1 tbsp. fresh basil

1 tbsp. Italian seasoning

¼ cup red wine (the better the wine, the better the meatballs)

1 tsp. crushed red pepper

2 cups breadcrumbs (homemade sourdough are best but store bought work fine)

Salt & pepper to taste

Olive oil

 

Mix all ingredients except olive oil in a large bowl and mix together thoroughly. Form a large meatball that fits just inside of your hand, about 2 1/2” in diameter. Heat olive oil in a pan and sear outside of meatballs.

Place seared meatballs in your favorite pasta sauce, personally I like something with a kick like an arribiatta. Cook in sauce for 45 minutes on low/med heat. Serve with pasta, in a hoagie, or by themselves.

Barrie McCorkle

Barrie McCorkle

Barrie is a consumer electronics industry veteran with nearly 30 years of experience in the Audio, Video and Custom Installation community. He is VP of Strategic Partnerships for Portal, as well as the President of Bear Essentials, his executive life coaching firm.

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