½ lb. ground beef
½ lb. ground mild Italian sausage
½ c. dried bread crumbs, such as Progresso
¼ grated Parmesan cheese
1 t. salt
¼ t. ground black pepper
1 t. Worcestershire sauce
½ onion, quartered
1 clove garlic, peeled
⅛ c. water
Preheat oven to 350º F.
In a large bowl, combine beef, sausage, bread crumbs, Parmesan cheese, eggs, Worcestershire, salt & pepper.
In a blender, purée the onion, garlic & water. Add to meat mixture & combine.
Form meat into golf-ball sized meatballs.
Place meatballs on a baking sheet that has been coated with cooking spray or covered with a sheet of parchment paper.
Bake meatballs for 20 minutes. Transfer them to John Franco's Relatively Quick Sunday Gravy & cook on the stove top for an additional 20 minutes.
Serve over or next to spaghetti or pasta of your choice.
This is John's own recipe for meatballs. It serves about 4, and takes about 50 minutes to prepare.