This is really a great recipe for nice, flavorful, tender, moist meatballs. I usually make them about golfball size, which yields about 12-13 meatballs. Sometimes I add a bit of veal in addition to the other meats, though it’s quite fabulous with only the beef/pork combo.
Yields 12-13 meatballs
1 1/3 cup dried italian breadcrumbs
1 cup milk
1 lb ground beef
1 lb ground pork
1/2 tbsp kosher salt
1/2 tbsp ground black pepper
2 lg garlic cloves, minced
1 3/4 cup freshly grated romano cheese
1 1/2 tbsp italian flat leaf parsley, chopped
Pre-heat oven to 375 degrees f. In a small bowl combine the bread crumbs and milk. Add the milk slowly and incorporate with the breadcrumbs after each pour. The breadcrumbs should be the consistency of wet sand, not soupy. Set aside.
In a separate and larger bowl, add the beef and pork, and lightly combine. (so that the meat does not end up being overworked, at this point just mix the meat together enough that they’re slightly incorporated). Add the salt, pepper, garlic, egg, cheese, parsley and breadcrumb mixture. Combine thoroughly.
Form meatballs to the a size slightly larger than golf balls. Place in a baking dish and bake for about 25 minutes.
After 25 minutes, remove the meatballs to a big simmering pot of sunday gravy and let them cook for an additional hour.