Modified Mas Macho Meatballs
Get ready to elevate your comfort food game with these bold and flavorful Modified Mas Macho Meatballs! This hearty dish combines a succulent blend of ground beef and pork, enriched with Parmesan cheese, smoked paprika, and a hint of red chili flakes for an irresistible kick. Each meatball is lovingly seared to golden perfection before being simmered in a rich tomato sauce infused with garlic, onions, and aromatic herbs like oregano and basil. Ideal for pairing with pasta, soaking up with crusty bread, or serving as a standalone appetizer, this recipe brings a rustic, homemade charm to your table in just under an hour. Perfect for weeknight dinners or entertaining, these meatballs are as macho in flavor as they are simple to prepare!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.75 cup Breadcrumbs
- 0.25 cup Milk
- 1 large Egg
- 3 Garlic cloves, minced
- 2 tablespoons Parsley, chopped
- 1.25 teaspoons Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Red chili flakes
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 28 ounces Crushed tomatoes
- 1 medium Onion, finely chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
Instructions
In a large mixing bowl, combine the ground beef and ground pork.
In a separate small bowl, soak the breadcrumbs in milk for 2-3 minutes, then add the mixture to the meat.
Add the egg, minced garlic, parsley, salt, black pepper, smoked paprika, red chili flakes, and grated Parmesan cheese. Mix until just combined, being careful not to overwork the meat.
Shape the mixture into roughly 1.5-inch meatballs and set them aside on a plate or tray.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the meatballs to the skillet, working in batches if necessary. Sear them on all sides for 6-8 minutes until golden brown but not fully cooked through. Remove and set aside.
Using the same skillet, add the chopped onion and sauté for 3-4 minutes until softened.
Add the crushed tomatoes, dried oregano, and dried basil to the skillet, stirring to combine.
Return the meatballs to the skillet, nestling them into the sauce.
Lower the heat to a simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the meatballs are cooked through and the sauce thickens.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Serve hot with your choice of pasta, crusty bread, or as an appetizer.
Nutrition Facts
Calories |
2765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.9 g | 234% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 5552 mg | 241% | |
| Total Carbohydrate | 117.9 g | 43% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 36.8 g | ||
| Protein | 179.5 g | 359% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 900 mg | 69% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3226 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
