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| Servings |
2" meatballs
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Ingredients
- 3 cups Italian style bread crumbs
- 1 1/2 cups milk
- 6 large eggs
- 3 pounds ground chuck
- 3 pounds Italian sausage
- 1 cup Pecorino Romano cheese -- grated
- 2 tablespoons fresh garlic -- minced
- 2 tablespoons parsley -- dry
- 3 teaspoons sea salt
- 1 teaspoon black pepper
Ingredients
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Instructions
- Mix bread crumbs and milk; set aside for 15 minutes. Add eggs and mix with a fork.
- Place all meats into large bowl. Add remaining ingredients including bread crumb mixture. Mix with hands or paddle on stand mixer, until well combined. Refrigerate for at least one hour.
- Preheat oven to 450F. I recommend you use foodservice gloves for next step. Fill a small bowl with water. Dip hands in water, and shape meat mixture into 2" balls. Place on a parchment paper lined large cookie sheet. When finished shaping all the meatballs, place in oven and bake for about 20 minutes.
- Allow to cool slightly and use in your favorite recipes, or freeze.
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