1lb Lean Ground Beef or Sirloin
3/4 lb regular Ground Pork
3/4 cup Milk
3/4 cup Breadcrumbs
1 Egg (whisked)
1 small Onion (finely shredded with a box grater)
4 cloves of garlic (finely chopped)
1 TBS (+) of Parsley
1 tsp Salt (I always go light on salt)
1 tsp Pepper
Depending on size it'll yield 12-24 meatballs, but here's the whole enchilada.......LOL!
Tonight I'm making these for a traditional Spaghetti & Meatball dinner. As such, I do NOT fry or bake them and instead immerse them as is into the sauce for about 30 minutes on a fairly low simmer. You will have to skim off the excess fat that is rendered mostly from the ground pork, although I know many people that don't. Sometimes I do, sometimes I don't. Every batch is different.
3/4 lb regular Ground Pork
3/4 cup Milk
3/4 cup Breadcrumbs
1 Egg (whisked)
1 small Onion (finely shredded with a box grater)
4 cloves of garlic (finely chopped)
1 TBS (+) of Parsley
1 tsp Salt (I always go light on salt)
1 tsp Pepper
Depending on size it'll yield 12-24 meatballs, but here's the whole enchilada.......LOL!
![Giant Meatball.JPG Giant Meatball.JPG](https://www.whatsbestforum.com/data/attachments/17/17031-e7c529d0effafcb49ba036ac66bcdec2.jpg)
Tonight I'm making these for a traditional Spaghetti & Meatball dinner. As such, I do NOT fry or bake them and instead immerse them as is into the sauce for about 30 minutes on a fairly low simmer. You will have to skim off the excess fat that is rendered mostly from the ground pork, although I know many people that don't. Sometimes I do, sometimes I don't. Every batch is different.