Serving Size:7|Prep Time:45minutes|Cook Time:20minutes

  1. Pre-heat oven to 375F degrees.
  2. Lightly oil or line a sheet pan with parchment paper.
  3. In a medium skillet heat the olive oil over medium heat, add the onions and garlic and cook for 5 minutes until soft and lightly browned. Stir in crushed red pepper and continue to cook for another 2 minutes. Transfer to a bowl and set aside to cool.
  4. Place the ground beef and pork in a large bowl and add the cooked onions, garlic and crushed red pepper. Add the remaining ingredients and mix until well combined.
  5. Roll the mixture into balls weighing 2 ounces each. (A ¼ cup measure is a good way to get a 2 ounce portion). You should end up with 14 nice sized meatballs. Place them on the sheet pan about 1 inch apart from each other.
  6. Put the meatballs in the oven and cook for 20 minutes or until the internal temperature reaches 165F degrees.
Chef’s Narrative
Classic beef and pork meatballs searching for a plate of spaghetti and sauce. No time to make your own? Find these all cooked up in our Prepared foods coolers! Serve with our Emily’s Table(TM) Tomato and Basil Pasta Sauce and a shaving of parmesan cheese, mm, mm good!
Recipe Substitutions
Use ground chicken or turkey in place of the beef and pork.
  • 1tablespoonolive oil
  • 1cupyellow onion, finely chopped (about ½ an onion)
  • 1tablespoongarlic, minced (about 3 cloves)
  • ¼ teaspooncrushed red pepper
  • ½ poundground beef
  • ½ poundground pork
  • 2green onions, thinly sliced
  • teaspoonthyme, finely chopped
  • ½ cupparsley, finely chopped
  • 1Gwendolyn’s™ Organic egg, slightly beaten
  • ¼ cupLulubelle’s™ Creamery heavy cream
  • ½ cupgrated Parmesan cheese
  • ½ cuppanko breadcrumbs
  • teaspoonscrushed fennel seed
  • ½ teaspoonkosher salt
  • ¼ teaspoonground black pepper

AllergensEggs, Milk, Wheat