Italian Meatballs (a "foodwishes" Recipe)

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2 Dozen
Ground Pork
Italian
Kid Friendly Bake Advance Liked Meatballs Sauces Main Dish Ground Pork Italian

1/3 cup ad crumbsplain, dried
1/2 cup Milk to moisten ad crumbs (20")
1 on finely chopped
2 tablespoon ve oil
2 s
1/4 cup sley finely chopped
4 cloves lic (3-4 cloves) crushed
1 teaspoon Dried Italian bs
2 tablespoon mesan fresh, grated
2 teaspoon t (rule: about 1-1.5 tsp/lb.)
1/2 teaspoon enne try 1/2 tsp 1st....then add more if/nec
1 pound und beef 80/20
1 pound Ground k 80/20
1/2 teaspoon per adjust to personal taste

Saute your onions until fairly translucent. Set aside to cool. Get all your spices and garlic, etc. measured out and set aside before continuing. (eggs, garlic, parsley, salt, pepper, cayenne, parmesan, olive oil, bread crumbs, milk, and dried italian herbs) Once that is set, add a 1/2 cup milk to 1/3 cup bread crumbs: stir it a bit and then let stand for 20 minutes. After 20 minutes, combine meats together. Then add your milk/breadcrumb mixture, eggs, parsely, onions, garlic, parmesan, and any other remaining ingredients; mix it all together.....but don't overmix. Once it's all combined and mixed, cover with saran wrap and chill in refridgerator for 1 hour (doing this will make it easier to portion out the meatballs). An ice cream scoop is recommended for making the meatballs (if you don't have a scoop, then have some cold water in a bowl, and dip your fingers into it before you use your hand to make the meatballs). They should be about golf ball size. Lightly oil a standard 1/2 sheet baking pan (for easier clean up, line with tin foil and lightly oil that instead). If you size these out correctly....you should get exactly 30 meatballs on the sheet (6 rows of 5). Cook at around 425-450 degrees for 20 minutes or until the meatballs have started to brown nicely. Add these to your favorite marinara sauce, then simmer on low heat for desired amount of time (for some....15 minutes is long enough). These can be frozen and pulled out as you like later on.


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