1. You may use ground meats as an alternative to processing your own meat, but I prefer processing my own meat because I don't know how many different pigs a pound of ground pork at the store costs. Also, processing your own meat is safer since less meat is exposed to the air and for a shorter period of time. The bottomline is, when you buy pre-ground meat, you don't know what goes in there, which is why we make our own meatballs to begin with. [Yes, we're crazy, but now we don't eat any pre-processed foods at all. No hot dogs, no surimi, no meatballs.]
2. Some people use mayonnaise in their meatballs. I don't, because pre-made mayonnaise is usually very unhealthy and we don't buy it at home. Mayonnaise is made with eggs and oil anyway, so we're using that instead.
3. You can substitute the pork with whatever meat you want. I find chicken and turkey too dry for meatballs. Beef and veal would be good substitutes. Or, you can combine different meats too.
- 1 pound pork (a little fat is good)
- 2 cups Italian breadcrumbs
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 1/2 tablespoon parsley flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 egg
- 2 tablespoons olive oil
Pulse the pork in a food processor, and slowly work it to a mince. [Skip this step if you bought pre-ground meat].
Add everything to the pork and mix everything together in a large bowl.
Make little balls of meat and place the balls on a baking sheet. Bake the balls in the oven at 375F for 20mins.
We made a crazy ton of balls and froze them, five balls a serving. They freeze very well and defrost very well too. We have used it to make meatball pizza and pasta. Works like store bought ones, except tastes better and is probably much healthier.