1 # - Ground Beef (85/15)
1 # ground pork
1 cup finely chopped onion
2 T. fresh chopped parsley (I used 2 tsp dry)
1/2 cup grated parmesan cheese
2 cups bread pieces 1 " size chunks ( country French, eng. muffins, etc)
1 cup tomato juice, milk, broth or water
1/2 cup dry white wine ( opt)
1 tsp. salt
1 tsp. pepper
Preheat oven to 375º
In medium bowl: mix chunks of bread and liquid. tomato juice. Set aside and let stand 5 minutes to soften.
In large bowl: Gently mix beef and pork, egg, chopped onion, parsley, parmesan, wine and S&P.
Drain liquid from bread, squeezing gently, making sure no chunks are left. Mix wet bread into meat mixture.
Foil line a large jelly roll pan. Scoop mixture into balls (I use small cookie scoop or measuring cup). Place each ball on pan with small space between. ( 70 meatballs)
Bake 10 minutes. Drain off excess liquid and bake 10 minutes more. Serve hot or cool and freeze in freezer containers or bags.
Great for Spagetti and sauce, meatball subs, meatballs and gravy or Bar-B-Q meatballs.
This recipe works well for Italian Wedding Soup.If so, use beef broth. When ready to make balls, separate out amount wanted for soup and add Italian seasoning. I use a tiny melon ball or small cookie size scoop. Keep in fridge on smalll covered tray and add each ball to the soup as it simmers - just before serving.