Yield: 3-4 Dozen Meatballs, Depending on Size
1 Lb. Ground Chuck
1 Lb. Ground Pork
1 Lb. Sweet Italian Sausage
1 Small Zucchini, Grated (Optional)
1 Cup Fresh Bread Crumbs
1 Large Egg
2 Tbsp. Milk
1 Medium Shallot, Grated
1 Tsp. Granulated Garlic
1 Tbsp. Tomato Paste
2 Tbsp. Finely Grated Parmesan Cheese
1 1/2 Tablespoon Mediterranean Kitchen Seasoning
½ Tsp. French Grey Salt
½ Tsp. Ground Pink Peppercorns
We always make a large batch of these meatballs to have on hand in the freezer at the farm. That way we can make a simple, sensational meal in a flash. We use them with linguini and our Garden Fresh Bolognese Sauce for a quick pasta dish, or crumble them and use them in our lasagna. It is not necessary to use zucchini in your recipe, but we like it because adds moisture to the meatballs, along with flavor, texture, and color. And for a slightly different flavor profile, you might use our Napa Style Seasoning Blend instead of the Mediterranean.
Preheat oven to 350 degrees.
Place all ingredients in a large mixing bowl. Mix with your hands until combined. Be careful not to over mix or knead, as doing so would make the meatballs tough.
Roll into 2” meatballs (or larger, if preferred). Place 1” apart on rimmed baking sheet. Bake for 35 minutes. Remove from oven and allow to cool. At this point, you may freeze the meatballs for up to two months. Divide what you are not using immediately into meal-size portions, place in plastic freezer bags, and freeze.