It’s Mother’s Day and I’d like to wish all of you a very Happy Mother’s day. Today is a very difficult day for me, I’m missing my little man so much and my mother in law who was like a mom to me. She was the sweetest, kindest woman I’ve ever met and I was blessed to have her as my mom in law. As promised I’m going to be posting a recipe my son came up with from watching Food Network. This is one he actually made for my mother in law and she loved it, so it’s to honor her as much as Eathan ❤
This isn’t a healthy recipe by any means, but I’m sure by changing up some of the ingredients like subbing ground turkey and turkey sausage for the meats would make it a little more healthy. I never change it. I just know when I make it, it’s a treat. I’ll leave the nutrition info at the bottom of the post 🙂
Ingredients
8 oz lean ground beef
8oz Italian pork sausage
8 tablespoons freshly grated parmesan romano cheese
Fresh basil leaves- approximately 15 leaves
Fresh Oregano to taste
4-5 cloves of fresh garlic chopped or crushed
8 tablespoons fresh shallots finely minced
2 large eggs
1/2 to 3/4 cups progresso Italian seasoned bread crumbs
salt and pepper are optional, remember there is a lot of sodium in the pork sausage.
Marinara sauce either homemade or jarred.
pasta of your choice or mini loaves of Italian bread
additional parmesan cheese for garnish
Directions:
Break up the meat into smaller pieces with your hands. It’s important not to over mix because it’ll make the meatballs “tough”. Beat the eggs slightly before adding so you’re not working to mix them in. Roll the basil leaves up and chop to make ribbons, set aside about two tablespoons for garnish and continue chopping the rest to add to the mixture. Add remaining ingredients and mix with your hands until just combined. I like to form all the meatballs at once and brown them in canola oil and then put them in the oven with the marinara sauce over them. One and half inches is a good size. Bake in the oven for approximately 30 minutes at 300 degrees. When done garnish with the remaining basil and parmesan cheese.
These can be served over your favorite pasta or used for meatball sandwiches. If you decide on sandwiches choose a provolone or mozzarella cheese and fresh sliced Vidalia or red onions.
Eathan loved to cook and loved watching the Food network. He often came to me with grocery lists for things he discovered watching his favorite cooks Mario Botali and Emeril Lagasse. He even did the whole “bam” thing when we cooked together and then would giggle. I really hope you’ll all try this and love it as much as I do. I try to make it a few times a year along with several other recipes he left for us.
Nutrition info (for the meatballs only, I don’t include the sauce because I use different ones and expect most other will too.
4 servings
Calories per 443
carbs 17 grams
fat 26 grams
protein 32 grams
fiber 2 grams
sugar 4 grams
I’d love to hear if any of you decide to try it what you think. Thanks for reading and I’ll be back to regular blogging soon!!
Pictures of my mom in law and my little man Eathan ❤ I love you both and miss you terribly!!





















