Italian Meatballs

by arnold on February 13, 2007

Recipe courtesy of Toni’s Garden.

INGREDIENTS
1 1/2 lbs. ground beef 15% fat (anything less than that is too dry and has no flavor)
1/2 lb. ground pork
2-3 cloves of garlic chopped fine or pressed
2 eggs
1/2 cup grated romano cheese (good cheese is a requirement, no cheating here)
1/4 cup chopped fresh Italian flat leaf parsley
1 cup dried plain breadcrumbs (home made if possible)
just a couple of grindings of black pepper—not too much at all

DIRECTIONS

  1. Preheat oven to 450F.
  2. Combine all ingredients except bread crumbs. Mix thoroughly.
  3. Pour breadcrumbs over the top of the meat mixture and sprinkle with a little water to moisten, about 1/4 cup.
  4. Mix together until combined.
  5. Roll 1-inch diameter meatballs with your hands. If you want to make them more uniform, use a 1-inch scoop.
  6. Place all the meatballs evenly spaced in a baking dish and cook for about 15-20 minutes or until brown.

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