Classic Italian Meatballs

• Meat

  • 3 lb Ground beef
  • 1 1/2 lb Ground pork

• Produce

  • 4 tsp Garlic
  • 1 cup Italian parsley, fresh
  • 1 Onion, medium
  • 1 tbsp Oregano, dried leaf

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 tbsp Black pepper, ground
  • 2 tsp Kosher salt

• Bread & Baked Goods

  • 1 1/2 cup Bread crumbs, unseasoned

• Dairy

  • 1 cup Buttermilk
  • 1 cup Parmesan cheese, grated

• Liquids

  • 1/4 cup Water

Found on theyummylife.com

Description

Ingredients

• 4 eggs, slightly beaten
• 1/4 cup water
• 1 cup buttermilk
• 1-1/2 cup unseasoned bread crumbs (I use whole wheat)
• 4 teaspoons minced garlic
• 1 medium onion, finely minced or grated
• 1 cup fresh Italian parsley, chopped
• 1 cup grated Parmesan cheese
• 1 tablespoon dried leaf oregano
• 2 teaspoons kosher salt
• 1 tablespoon ground black pepper
• 1-1/2 lbs. ground pork
• 3 lbs. ground beef

Directions

• Preheat oven to 375 degrees. Combine eggs, water, buttermilk, and breadcrumbs in a bowl; let rest for 10 minutes. The mixture will thicken as the bread crumbs absorb the liquid. To this thickened mixture, add garlic, onion, parsley, cheese, oregano, salt, and pepper; stir until combined. In separate large bowl, combine ground pork and beef. Mix meats with fingers or a large fork using a light touch until 2 meats are combined throughout. Add bread crumb mixture to meats. Mix these together, again using a light touch with fingers or large fork. Combine ingredients well, but do not overmix. Form meatballs with hands, or use a scoop. For larger meatballs, use 1/4 cup meat per meatball or use a generous 2 scoop. For mini meatballs, use 1 to 1-1/2 tablespoons per meatball or a generous 1-1/4 scoop. Place meatballs on baking sheets. Bake large meatballs for 30 minutes and mini meatballs for 15 minutes, until no longer pink in center.