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Italian Meatballs

Serves: 4-6


  • 1 1/2 Lb. Organic ground beef (80% lean / 20% fat)
  • 1/2 Lbs. Ground Pork
  • 1 Large egg
  • 3/4 cup Italian seasoned breadcrumbs
  • 1/2 cup grated Parmesan
  • 2 garlic cloves, minced
  • 1/2 Onion, shredded
  • 1 teaspoon Sea salt
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon dry parsley
  • 1/2 teaspoon Italian herb mix
  • 1 Tbsp. Olive Oil + 1/2 teaspoon, for meat mixture
  • 2 cups Pasta Sauce


  1. Combine ground beef and pork in a large bowl. Add egg, bread crumbs, cheese, minced garlic, shredded onion, dry herbs, sea salt and ground black pepper. Combine it well, then drizzle about 1/2 teaspoon of olive oil, and mix again. Cover the mixture and keep it in the fridge for 30 minutes.
  2. Place about 1 ½ tablespoons of meat mixture and gently roll between your hands to form a meatball. Continue shaping until all the meat is used. Place in the side (on a dish). You may make larger, or smaller meatballs.
  3. Heat Xtrema saucepan for a minute on medium heat, then add 1 tablespoon of olive oil. If they cannot fit, fry meatballs in batches.
  4. Allow each meatball to get lightly brown all around, about 5 to 7 minutes on medium temperature.
  5. Carefully pour pasta sauce over the meatballs, mix it so the meatballs could be coated with the sauce, turn the heat to simmer, and cover.
  6. Simmer meatballs in the sauce for 15 minutes, occasionally lifting a lid to stir if necessary. Serve meatballs over pasta, or in a bread like a meatball marinara sub.


  • You may use your own sauce or store bought marinara, or meat favored, etc.
  • The fattier the meat you use, the more tender your meatballs will become. If you want to make meatballs with turkey, chicken, any lean ground meat, or a mix of these lean ground meats, watch the cooking closely; because the lack of fat, could make them tougher, if overcooked.
  • For non pork eaters: Substitute pork with ground turkey, chicken, buffalo or veal.
Italian Meatballs

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