(makes approx. 50 golf-ball sized meatballs)
1 lb ground beef (I use 80% lean)
1 lb Italian sausage (do NOT use regular pork sausage and don't skimp on quality)
1¾ c bread crumbs
1 c grated Parmesan cheese
3½ T Sweet basil leaves
2 T Ground oregano
2 tsp salt
2 tsp black pepper
1 T fresh minced garlic (I use the pre-minced stuff from the jar)
4 eggs
Mix together and form meatballs. I use a small ice cream scoop for consistency & speed. Cook in an electric skillet at 300° until brown on the outside, then put in spaghetti sauce and simmer for 6-8 hours. (You can also fry them in a regular skillet on med-high heat or bake at 375° for 25 mins, flipping once half-way through the cooking process.)
You can also freeze them, but make sure they're cooked thoroughly and cooled before you put them in freezer zipper bags.
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If you're like me and would rather make up a bunch at once and freeze them, here's the recipe for 300 meatballs:
6lb ground beef
6lbs Italian sausage
10½ c bread crumbs
6c parmesan cheese
1 1/3 c basil
¾ c oregano
¼ c salt
¼ c pepper
1/3 c minced garlic (roughly 2 full heads of garlic)
2 doz eggs
This is TWELVE pounds of just meat - not counting all the other ingredients, so you'll need to make sure you've got counter/table space to mix everything up NOT using a bowl. Literally, my entire island is full of meat when I'm mixing this stuff up.
