Andrea’s Meatballs

Yields approximately 25 medium meatballs.

Ingredients:

• 3⁄4 lb ground beef
• 1⁄4 lb ground pork
• 1-2 eggs, beaten
• 3⁄4 c breadcrumbs
• 1⁄2 c grated Parmesan or Romano or mix
• 1 large garlic clove, minced
• 3 T onion, minced or grated
• 1⁄4 c parsley, minced
• Salt and pepper
• Water (for hands if not using gloves)

1. In a medium bowl, combine ingredients through salt and pepper. Gently mix ingredients together until evenly distributed. It’s best to have a light hand mixing and forming your meatballs so they don’t become tough.
2. Baking Method - preheat oven to 375. Place meatballs on a half sheet pan covered in parchment paper. Be sure not to crowd meatballs - you want them to brown, not steam. The cooking time will depend on the size you make them. For smaller meatballs (approximately 30 per tray) plan on 15-20 minutes. For larger meatballs (approximately 15-20 per tray) plan on 30 minutes plus.
3. Pan Frying Method - heat a medium to large skillet over medium high heat. Lightly coat pan with evoo. Sauté meatballs until browned on most sides or until just firm. Don’t crowd the pan as you want the meatballs to brown, not steam.

NOTE: If you are planning on finishing off your meatballs in your red sauce, slightly undercook them in the oven or pan and then immediately put them in your hot red sauce to finish cooking (approximately 5-10 minutes).