I recently paired these meatballs with John Florida's Super Secret Sauce recipe and was very pleased with the results! John Florida's sauce recipe yielded about 2 gallons of sauce. What wasn't used at the time, I put in the freezer for later use. The large volume of sauce was great and will save time next time I'm in the mood for pasta and tomato sauce!
Enjoy!
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1 pound ground beef
1 pound ground pork
6 cloves garlic, minced
2 eggs
1 cup Parmesan cheese
1 tablespoon dried Parsley
1 teaspoon dried Basil
1 teaspoon dried Oregano
1 bunch fresh green onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup dry bread crumbs or 2 cups stale Italian bread, crumbled
1 cup lukewarm water
Directions
Combine beef and pork in a large bowl.
Add garlic, eggs, cheese, parsley, basil, oregano, green onion, salt and pepper.
Fold bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time.
The mixture should be very moist but still hold its shape if rolled into meatballs.
Cooking methods vary, below are the methods that I have tried that work quite well.
Method 1:
Shape into softball-sized meatballs.
Bake in a 350 degree oven for 45 minutes or until done.
The reason for making the meatballs so big is so that you can then later slice them into 1/4" thick slices and add a layer of them to your favorite lasagna recipe (the bottom layer with all the other layers adhering to your recipe) or slice them up in a similar fashion to make meatball sandwiches later with a little tomato sauce as the condiment.
Method 2:
Shape into golf ball-sized meatballs.
Brown in a skillet with olive oil (just brown them, they don't need to be cooked completely through). Once browned, add them to your simmering sauce for about 40 minutes to finish cooking and to impart the meat flavor into the sauce.