Sherri’s Meatballs
Servings Prep Time
8-10people 15minutes
Cook Time Passive Time
45minutes 20minutes
Servings Prep Time
8-10people 15minutes
Cook Time Passive Time
45minutes 20minutes
Ingredients
Instructions
  1. Lets start out by turning our over on to 350 degrees.
  2. Find a large mixing bowl and add hamburger, pork, bread crumbs, parmesan, milk, eggs, garlic salt, and garlic pepper. Combine everything thoroughly with your hands. If the meatball mix seem a little too wet (meaning they won’t form easily) just add a little more bread crumbs until they form into balls without any issue. ***TIP: and if they seem too dry you can always add a splash of milk to loosen them up.
  3. Start forming your meatballs…they should be a little bigger then golf balls but smaller than a pool table ball. I personally like to line a baking sheet with foil and just place the balls on there until I’m ready to fry them. That makes clean up much faster.
  4. Once all the balls are formed, pull out a large cast iron skillet or regular non stick large skillet. Fill the skillet half way with peanut oil. We are going to pan fry the meatballs. The oil will only cover half the meatball when you place it in the pan, THAT’S OK!
  5. Ok, heat the oil to 350 degrees or about medium to medium high heat on your burner. You can tell the oil is ready with it ripples or stick a wooden spoon in the oil and you will see bubbles. Also, find another sheet pan and line with foil because after we fry them we will bake them.
  6. Time to start frying!! Place about 4-5 meatballs into the oil. Again it will only cover half of the meatball so you will need to flip them after 1-2 minutes or when it starts to brown. Continue to do this process until all meatballs are nice and golden brown.
  7. To bake the meatballs. Find an oven safe bowl and fill it half way with water. You are going to place all your balls and the bowl onto a sheet pan. Cover the pan with foil and bake for 20 minutes. ***TIP: the reason we are putting a bowl of water in with the meatballs is…it will help keep them moist while baking.
  8. After 20 minutes pull one meatball out and cut into it to make sure it is completely done cooking.
  9. That’s it…you just made homemade, delicious Italian meatballs.
  10. I wanted to do a little shout out to Mrs. Sherri D’Ambola. She invited Tanner and I over for many Sunday dinners and she always made meatballs, pasta, and red sauce. She taught me how to make these delicious little meatballs. Thank you again for always welcoming Tanner and I into your home and making us feel like family! XOXO
  11. See my red sauce recipe to go with these meatballs. It is super easy and mixes well with pasta or to make a meatball sub! Enjoy!!!
Recipe Notes