|Italian Meatballs - Photo by ChristineB|
2 pounds ground beef
1 1/2 pounds ground pork
6 cloves garlic minced
1 cup grated Parmesan cheese
Salt and ground black pepper to taste
2 cups Italian style bread crumbs
1 1/2 to 2 cups lukewarm water (see directions)
Using your hands:
Combine beef and pork in a large bowl. Add garlic, eggs, cheese, salt and pepper
Blend bread crumbs into meat mixture. Add a 1/2 cup of water at a time. The mixture should be a moist consistency, yet still be firm enough to shape into meatballs. Place meatballs on a greased baking sheet sprayed with cooking oil.
Bake in a 325 degree oven for 30-35 minutes or until internal temperature reaches beef (170 degrees F) with meat thermometer.
Makes about 75 golf ball-sized meatballs. Now, if you like to make them into tennis ball size--like my husband started out doing until I intervened--you will get less. You can also make them tiny and have a ton to be used in soups, stews and appetizer recipes.
By ChristineB's husband DanB--thanks for making dinner!