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Dinner Stylings: Meatball Update

October 8, 2014


I love a good meatball, so I continue tweak and experiment with a few patterns, and this one is just a brain-dump of the latest iteration which turned out well. The red sauce can be much more complex than that here — this capture is mainly focused on the ‘balls.


  • 16oz ground lamb
  • 12oz ground pork
  • 4 cloves pressed fresh garlic
  • 6 tbsp panko crumbs
  • 1 tbsp oregano
  • ~½ cup milk (just enough to cover crumbs)
  • Flour
  • Salt and pepper, to taste
  • 2-3 cups tomato sauce
  • 8-12oz egg noodles or angel hair pasta


  1. Place crumbs in bowl and add just enough milk to cover. Set aside
  2. Combine pork, lamb, and garlic, thoroughly mixing with hands.
  3. Add spices and bread crumbs to meat, again mixing thoroughly.
  4. Form meat mixture into 1″ meatballs, rolling in flour until lightly coated.
  5. Brown meatballs in butter over medium heat.
  6. While browning meatballs, bring water for pasta to boil.
  7. Preheat oven to 350 degrees. Place meatballs in small casserole dish, covering with tomato sauce.
  8. Bake meatballs for 20 minutes, turning occasionally.
  9. During final 10 minutes of cooking, add pasta to water and cook al dente.

Serve meatballs in sauce over pasta.





From → Food

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