What? She's talking about meat you say? Yep . . . every once in a while I do eat a little chicken or beef . . . . but only if I know where it comes from!
And the ground beef I use in these amazingly awesome and simple and kid friendly and freezer friendly and . . . you get the picture . . . recipe is Wagyu beef from Sweetwater Plantation in Georgia.
Wagyu beef is American style Kobe beef, which is a special type of cattle that was raised in Japan for maximum marbling and, therefore, flavor. And Wagyu beef has more "good" fat than any other breed of cattle. So naturally this beef makes the absolute best meatballs. And did I mention they are happy cows?
Now I get mine from Georgia because my dad knows the family who owns the herd — and he brings me beef whenever he flys down to visit. . . BUT, you can also get Wagyu beef from Rare Cuts on Magazine Street in New Orleans.
So, on to the meatballs. With all the fresh herbs of summer just around the corner, these are awesome when you're overrun in the garden. And these also freeze really well. I always make a full batch that makes between 30 and 60 meatballs . . . way too many meatballs for just the four of us . . . and freeze the rest to pull out on a busy night. And my husband and kids absolutely love these. . . which makes anything way more fun to cook.
I used Barefeet In The Kitchen's recipe, but just made sure to use local Louisiana ingredients when I could.
- 2 lbs ground beef (I say Wagyu)
- 1 cup Panko or regular breadcrumbs
- 1/4 cup Parmesan or Pecorino Romano cheese, finely grated
- slightly heaped 1/4 cup of your favorite spaghetti sauce
- 3 tablespoons very thinly sliced green onions
- 2 tablespoons finely chopped fresh Italian parsley
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon finely minced garlic chives or additional garlic clove, minced
- 1 large garlic clove, minced
- 1/2 teaspoon freshly ground black pepper
- 2 eggs, lightly beaten
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment or silpat mats. Set aside.
- Place the ground beef in a large mixing bowl and use a wooden spoon to break up. Add the rest of the ingredients and stir gently with a wooden spoon and then mix lightly with your hands to combine well without overmixing.
- Using a 1" scoop place the meatballs on the baking sheet. Round with yoru hands to smooth out each meatball.
- Bake for 15-16 minutes. Remove from over and place into spaghetti sauce to simmer until ready to eat.