Baked Italian Meatballs for use in spagehtti and meatball soup.
1 lb of 15% fat ground beef
1 lb of ground chicken
3 eggs lightly beaten
1/2 cup grated parmesan cheese
1 good shake of garlic seasoning
1/3 cup italian bread crumbs
2 tablespoons heavy cream
1 teaspoon salt
2 talbespoons olive oil
1 teaspoon garlic
1/2 grated onion or to taste
2 talbespoons tomato paste
1 (14.5 ounce can) tomatoes dice or crushed in the juice
1 14 oz can chicken stock
1 14 oz can beef stock
3 cup of water
1/2 cup small shaped pasta
2 talbespoons fresh basil leaves
Option: I add cut up fresh green bean and chopped carrots
to the soup at the simmer for 30 minutes time.
Preheat oven to 350
Mix all ingredents together
Scoop walnut size meatball on a pan
Bake for 25 minutes
Put olive oil in pan and add grated onion
cook for about 3 minutes.
Add garlic and cook for 1 minute
Add the tomato paste, tomatoes, stock, and water
Return the meatballs to the soup pot and bring to a boil.
Reduce ans simmer 30 minutes
Add the pasta to the soup
cook for 15 minutes or until pasta is done.
Choppe and stir in basil before serving.
Pairs Well With
I use these for spaghetti and meatballs and the other half of the meatballs I make meatball soup.