Today we are having our Fall Class at 9.30 AM Kitchen Kneads in Ogden, UT.

We will be covering two recipes:

Meat Balls of Perfection & Dry Rub’d Chicken Wings.

We will back fill this post with pictures from the class.  Until then – here is the recipe for the Meat Balls!

Meatballs of Perfection


  • Extra-Virgin Olive Oil
  • Large Onion
  • Kosher Salt
  • Cloves Garlic
  • Pinch Red Pepper
  • 1/2 LB Ground Beef
  • 1/2 LB Ground Veal
  • 1/2 LB Ground Pork
  • 2 Large Eggs
  • 1 Cup Parmigiano (Grated)
  • 1/4 Cup Italian Parsley Leaves (Fresh, finely chopped)
  • 1 Cup Breadcrumbs
  • 1/2 Cup Milk


Pre-Heat your Oven to 350 degrees F.


Step 1
In a large saute pan, coat with olive oil and add the onions and bring to medium-high.
Step 2
Season the onions with salt and cook for about 5-7 minutes. The onions should become very soft and aromatic, however do not let color form.
Step 3
Add your garlic and the crushed red pepper and saute for another 1- 2 minutes. Turn off the heat and allow to cool.
Step 4
In a large bowl combine the meats, eggs, Parmigiano, parsley, milk and the bread crumbs. It works best if you use your hands.
Step 5
Add the onion mixture and season again with more salt and squish the mixture. This mixture should be quite wet.
Step 6
Shape your meat into the desired meat ball shape. The target size is about the size of a golf ball.
Step 7
Coat a large saute pan with the olive oil and bring to medium-high heat. Brown the meatballs on all sides.
Step 8
Place the browned meatballs on a cookie sheet and bake them for about 15 minutes or until they meatballs are cooked all the way through.


You can find Kitchen Kneads here:

3030 Grant Avenue
Ogden, UT 84401

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