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Yield: 24 (10 oz.) Servings


Olive oil 1⁄4 cup
Diced yellow onion (1⁄4-inch) 1 1⁄2 lbs. 1 1⁄2 qts.
Minced garlic 1⁄3 cup
Dried oregano 1⁄3 cup
Sliced California Ripe Olives 1 qt.
Ground beef (80% lean) 5 lbs.
Ground pork 3 lbs.
Dried breadcrumbs 2 cups
Grated parmesan cheese 1 cup
Eggs, beaten 4
Egg whites, beaten 4
Kosher salt 1 1⁄2 Tbsp.
Crushed red pepper flakes 1-2 tsp.
Prepared marinara sauce 3 qts.


1. Heat 1 1⁄2 tablespoons of olive oil in a large sauté pan. Add
onions and cook for 4-5 minutes until tender. Stir in garlic and
oregano and continue cooking for 1 minute, then remove from
heat. Mix in California Ripe Olives and set aside to cool slightly.
2. In a large mixing bowl, combine cooled olive mixture with
beef, pork, breadcrumbs and parmesan cheese. Stir in eggs,
and season to taste with salt and pepper flakes. Form into
3-inch meatballs and set aside on a clean sheet pan.
3. Heat remaining oil in a large high-sided rondo over medium
high heat. Place each meatball into pan and brown for 4-6
minutes, turning occasionally until evenly seared. Pour marinara
sauce over the top and bring to a boil. Cover, turn heat down
to a simmer and cook for 30 minutes until heated through.
Serving suggestion: Serve over a plate of warm spaghetti.

Nutritional Analysis Per Serving: Calories 455, Fat 26g, Cholesterol 141mg, Sodium 979mg, Carbohydrate 20g,
Protein 36g, Calories from fat 50%

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