From our family to yours...
We are a 100%-owned family farm, so you can rest assured that everything that bears our name is produced on our farm with the greatest attention to every detail.
You see, we truly care about the health of our family, and we care about yours too.
Our mission is to provide families with truly healthy meat.
Posted by: Trevor
June 25, 2012
Not too long ago my Mother in-law made a wonderful meal of spaghetti and meatballs. But these weren't just any meatballs. No, these were different because she made them from pork and beef --- half & half. Wow.
The secret to these best-ever meatballs is half-pork, half-beef
Normally when we've had meatballs in the past, we've always used 100% beef, and I've always liked it. But this time, with the pork, it was truly outstanding.
One thing though: it has to be the right pork. Our pork tastes different than grocery-store pork, and in my opinion is far superior --- and far healthier. Anyway, that's another story. Meanwhile here's the recipe --- if you like meatballs, you've got to try it!
Best-ever Meat Balls
Equal parts ground pork and ground beef (we use 1 lb of each) salt/pepper to taste
1 egg beaten
1 tsp oregano
fresh parsley chopped (half a bunch)
3/4 cup bread crumbs
3/4 cup grated parmesan cheese
1/2 cup milk
---mix all ingredients, make meatballs (golf-ball sized)
Tomato sauce (to go with the meatballs)
In a dutch oven place the following ingredients:
2 tbsp olive oil
3 cloves garlic
1 large onion chopped
---saute oil/garlic/onion until onions are transparent
Then add 2 liters tomato puree, and bring mixture to boil ---simmer for approximately 20 minutes.
Then place the uncooked meatballs into the sauce and simmer for 30-40 minutes.
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