While the ingredient list may look a bit long, home-made meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard 1/2 beef, 1/2 pork mixture. Some recipes use 1/3 beef, veal, and pork, which is also nice, yet more expensive. These days you can find all sorts of lean to fat ratios for ground beef. Most stores sell 90% lean, 10% fat, but I prefer the 80% lean, 20% fat ratio for this recipe.
The other trick here is soaking the bread crumbs in milk before adding. This makes for a moister meatball, and the milk actually helps keep them tender. If you make your meatballs the same size (golf ball) I do, this recipe will make about 30 portions.
This is one of those dishes that just get better the next day. So, if you have time, make these a day ahead and refrigerate in the sauce and re-heat slowly the next day to serve. The meatballs will be even more tender and flavorful. I know I will get emails requesting the sauce recipe, so let me save you the time and tell you that I plan on filming a nice meat sauce soon.
1 pound ground beef
1 pound ground pork
1/3 plain bread crumbs
1/2 cup milk (can substitute water or beef broth)
1 diced onion
2 tbl olive oil
3 cloves crushed garlic
1/4 bunch fresh parsley
2 tbl grated parmesan cheese
2 teaspoon salt
1 tsp black pepper
1/2 tsp red cayenne pepper
1 tsp dried Italian herb mix (basil, rosemary, thyme, marjoram, etc.)
* Once shaped, bake at 425 degrees for 15-20 minutes, then simmer slowly in a rich tomato sauce for 1-2 hrs.