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Meatballs


A few years ago I went with friends to Maxwell's in Park City. The waiter proudly suggested we share the meatball and spaghetti since it was featured on the Food Network show, Diners, Drive-ins, and Dives.

It was amazing and I went home determined to recreate it. I found the episode and watched Guy Fieri give rough estimates of ingredients as the chef threw everything together and formed enormous meatballs. 

After some trial and error the copycat recipe was complete and has become a favorite in our house. Maxwell's serves their giant meatball with spaghetti and marinara sauce, which we do some times, but the meatballs are also great on their own.

The home-made croutons really take these meatballs up a notch. I prefer to use sourdough, which I cube into little pieces, drizzle with olive oil and sprinkle with salt and red pepper flakes. Roast at 375 degrees until crispy. Make extra for a side salad.

The size of each meatball could be catered to fit your meal and preference. I usually make them baseball sized and then they shrink a bit as they cook.

Ingredients: 

1 lb ground beef

1 lb Italian sausage

1 egg

1 T water

1 T Worcestershire

1-2 tsp oregano

¼ tsp red pepper flakes

1 tsp parsley

1 tsp basil

½ heaping c parmesan cheese

½ heaping c home-made croutons

S&P

 

Instructions:

Mix meats together first, then mix everything else in by hand. 

Form into baseball-sized balls and cook for 30-35 min at 375 degrees. 

Pair with spaghetti and marinara or serve on their own


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