Meatballs

Serves 6-8 (makes approx 35 golfball sized meatballs)

The Italians never measured. They just dumped in a generous amount of all these ingredients. Also, they never used store-bought breadcrumbs. They used what they ate regularly, the loaf-style homemade or bakery bread. They would soak it in milk and then squeeze it out for the meatballs. Now, we freeze our day-old Italian bread in cubes and then use the food processor to grind them down for this recipe. You can add more or fewer of these ingredients to your liking.

*Meatballs shown were made with 50% ground pork and 50% ground beef, but you can combine your meats however you like, adding ground veal to the mix as well.

Ingredients 

•1 pound ground beef

•1 pound ground pork

•2 Large eggs

•1 cup breadcrumbs 

•1 cup grated Parmigiano cheese 

•4 cloves finely chopped garlic

•1 bunch fresh Italian parsley 

•3/4 – 1 cup of milk

•1/4 teaspoon salt

•1/2 teaspoon ground black pepper

Directions

Mix your breadcrumbs, cheese, garlic, parsley, salt, and pepper. Then add your milk and let the breadcrumbs soak it up. Finally, mix in the two eggs and then add the meat. Combine all the ingredients and form into golf ball-sized meatballs. You can roll yours bigger or smaller as desired. Align on a cookie sheet and bake in the oven at 400 degrees for 15 minutes or until done. You want them to be caramelized on the bottom and have some color on top. Alternatively, you can fry them in olive oil, brown on all sides, and add to your favorite sauce to finish.

Serve and enjoy!