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...The best part is, there's plenty left to make meatball subs :B

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This is a simple way to make homemade meatballs that will taste far better than frozen ones:

First step is to find your meat... i usually use a mixture of beef and pork since it cuts down on the fat of all pork meatballs but also gives the beef a necessary bit of fat to render out in the pan. Place both types of meat in a large mixing bowl along with some shredded or grated cheese (I used Parmesan for these) and a breading. I chose rice for this set as I prefer the texture of rice meatballs to bread based ones. Mix all of the ingredients together by hand for several moments until it is all thoroughly combined. depending on how well the meatballs are holding together you may need to add one to two eggs as a binder. For this particular batch the rice held the meatballs together fine.

Place in a pan with enough room to allow each meatball to move around a bit. You want to pan fry the meatballs for at least about twenty to thirty minutes in total cook time at about medium high heat. You want the meatballs to brown on all four sides and the top and bottom if at all possible. it will make the final dish much better.

Add some marinara sauce or meat-sauce once you have drained away any remaining fat and continue to cook in the sauce for roughly ten to fifteen minutes to incorporate all of the flavors together. Serve over pasta or rice.


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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being