By Sharon Fox
1 lb. ground beef
1/2 lb. ground pork
1 large eggs, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs, or use enough to hold the meat together (no dry breadcrumbs? Just soak 3 slices of bread in the 1/3 cup of milk )
1 -2 tablespoon fresh minced garlic ( or use 1 teaspoon garlic powder or to taste)
1 -2 teaspoon salt ( or to taste, I use 2 teaspoons seasoned salt)
1 teaspoon fresh ground black pepper
1/3 cup milk ( can use up to 1/2 cup milk)
1/2 teaspoon dried oregano ( optional, or to taste)
1/4 cup chopped fresh parsley ( or 2 tablespoons dried parsley)
Spaghetti sauce
Directions:
Mix all ingredients together in a large bowl.
Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
Drop the meatballs into your favorite simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
**note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.
Sharon Fox is the author of COMFORT FOOD FOR THE MIND, BODY, AND SOUL and she has a series of eBooks for Kindle.
She’s also Food Editor for several online magazines and host of a new TV show based in Atlanta, GA “The Healthy Living Show”
For more information please visit her website:
Grab her books AND eBooks at: www.amazon.com/Sharon-YXFVY/ref=ntt_athr_dp_pel_pop_1
This was printed in the October 21, 2012 – November 3, 2012 Edition
