The BEST Italian Meatballs

• Meat

  • 5 2/3 1 lb ground chuck
  • 1/2 lb Ground pork

• Produce

  • 2 tbsp Parsley, fresh

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 pinch Black pepper
  • 1/2 tsp Garlic salt
  • 1 tsp Salt

• Bread & Baked Goods

  • 1 cup Bread crumbs
  • 4 slices Italian bread

• Dairy

  • 4 tbsp Parmesan, grated

Found on wineandglue.com

Description

Ingredients

• 1 lb ground chuck (85/15)
• 1/2 lb ground pork (if you can only get a pound, save half in the freezer)
• 2 eggs, whisked
• 4 slices of Italian bread (5 ounces)
• 1 cup bread crumbs (I used Italian seasoned)
• 4 TBSP grated parmesan
• 1/2 tsp garlic salt
• 1 tsp salt
• pinch of black pepper
• 2 TBSPs chopped fresh parsley

Directions

• Preheat oven to 375
• Soak the bread in cold water for about five minutes, ringing out the excess water and pulling the bread apart with your fingers.
• Combine the meat, eggs, and parsley in a large bowl. Add the bread. Then add the dry bread crumbs, parmesan, garlic salt, and salt.
• Using a cookie scoop scoop out the meatballs onto wax paper and then roll them into into consistent balls. Place them on a cookie cooling rack. Place that rack on a baking sheet. Bake for 15 to 20 minutes or until you can cut into a meatball in the middle of the rack and not see pink.