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Rutland Area Farm and Food Link (RAFFL) promotes local food knowledge, production and market opportunities for farmers and community members throughout our region.

Parmesan Herb Meatballs

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News, cooking tips, recipes, and more from the Rutland Area Farm and Food Link.

Parmesan Herb Meatballs

Steve Peters

meatballs ready to bake

This summer has been crazy. Crazy in a good way, certainly. Between RAFFL, my column in the Reader, trying to maintain my garden, and joining two community boards and respective committees of interest, it's been just a little hectic. And then once in awhile an opportunity presents itself to relax or do something fun. I mean, more fun than everything I already do, of course.  That said, I'm very much looking forward to an unplanned getaway to Montreal this weekend. Yet unless I want to eat at 10pm every night, I realized earlier this summer that I needed to do some planning ahead. These meatballs were one tactic. Last month, I baked up a large batch and then popped them in the freezer for a quick protein addition for a variety of meals. bunch of fresh basil

I used half ground beef and half ground sausage, which is not entirely the meatball norm, but what I think really makes these stand out is the large amount of fresh herbs.

Basil, parsley and oregano were my choice at the time. Thyme, sage, rosemary, fennel and even mint, could all be interesting though. You might just need to adjust the amount of herbs depending on what you go with. The amount I suggest in the recipe is based on larger leafy herbs like parsley and basil. Use more or less, to your liking.

sauteing onions

I started by sauteing some onion with garlic and red pepper flakes.

meatball mix

Then mixed that together with the ground meat, chopped herbs, plenty of grated Parmesan, an egg and breadcrumbs. Don't be fooled by the spoon pictured here, meatballs are meant to be mixed and formed by hand. Just wash your hands well before and after handling the meat to avoid contaminating anything. Coating your hands in a little oil before rolling the meatballs could help prevent the meat from sticking to you.

meatballs ready to bake

I rolled them out just larger than the size of golf balls and browned them in the oven. Once cooled, I slid the whole tray into the freezer. Freezing them separately at first, then transporting them to a freezer bag ensured they didn't all stick together and that I could easily take just a few out as needed. After I take them out of the freezer, I make sure to cook finish cooking them through, as I was only looking to brown them at first.

herbed meatballs

How do I use the meatballs? If I remember, I transfer a few from the freezer to the fridge earlier in the day to defrost. A few times, I've braised a few in a little broth, thickened the broth to make a sauce, and served them with vegetables and a grain. Or, I've gone the traditional route and simmered them in tomato sauce to toss with pasta. I'm craving a meatball sandwich right now, so maybe that's my next use. No matter what, I've saved myself some time trying to put together a balanced meal.

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