Italian Meatballs

INGREDIENTS

  • 1 lb ground beef
  • 1 lb ground pork
  • Fistful of fresh parsley, chopped
  • 3 cloves garlic, diced
  • 1/2 medium white onion, finely diced
  • 2 tbs olive oil
  • 2 eggs
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 cup panko bread crumbs
  • 1/2 cup milk
  • 2 tbs grated parmesan cheese
  • 1/2 tsp Worcestershire sauce

INSTRUCTIONS

  • Combine milk and breadcrumbs in a small bowl or your measuring cup and let sit for at least five minutes so the milk soaks in.
  • Prepare a large baking sheet by lining it with foil and/or parchment
  • Add olive oil to a skillet on medium heat
  • Add onions and sauté for 3 or 4 minutes. Turn heat to low, add minced garlic and cook for an additional five minutes. Turn off an let cool for a few minutes.
  • Gently combine beef and pork in a large mixing bowl
  • Add bread/milk mixture, eggs, Parmesan cheese, parsley, salt, black pepper, Italian herb seasoning and Worcestershire.
  • Add garlic and onion mixture
  • Preheat over to 425
  • Gently combine with wooden spoon or your hands.
  • Using a medium scoop, form mixture into approximately 1 1/2 inch meatballs and place on baking sheet. Try to leave an inch of space between them so they’re not too crowded.
  • Bake at 425 for 20-25 minutes.

These freeze really well. I used half of my batch to make meatball subs and the other half to make spaghetti and meatballs.