Baked Beef And Pork Meatballs
Whenever I try a new recipe, I’m totally guilty of never following the recipe word for word. I change some ingredients, use what I have on hand or just substitute something I like better. This meatball recipe was no different. When it called for two pounds of ground beef, I decided to use a pound of beef and a pound of ground pork, mixing them together to make a tastier combination.
This is the best recipe for freezing meals for later. Let the meatballs cool to room temperature, then fill up a freezer bag or container. When you need them, just thaw them in the refrigerator overnight.
1 lb ground beef
1 lb ground pork
2 cups (1 bag) shredded mozzarella
1/2 cup heavy cream
2-3 Tbsp Italian seasoning (to taste)
1. Preheat oven to 400 degrees. Spray a 9x13-inch baking dish with non-stick spray.
2. Using your hands, thoroughly mix all ingredients in a large mixing bowl.
3. Roll mixture into balls about the size of golf balls and line up in baking dish.
4. Bake at 400 degrees for 25-30 minutes. The meat will create its own gravy, and the tops of each meatball will be brown and crusty.