1 lb. ground beef
1/2 lb sweet italian sausage (removed from casings)
3/4 c panade -- hunks of white bread soaked in a little milk
1/2 c parmesan, grated
2 cloves garlic, minced
1/2 large onion (about 1 cup) onion, minced
1 tsp dried basil
1 tsp fennel seed
1/4 cup fresh italian parsley, minced
1 tsp red pepper flakes (optional)
1 egg
1/2 tsp ground pepper
1/2 tsp salt
1 tblsp olive oil
Mix all ingredients except olive oil in a bowl with your hands. Form into balls about 1"-1 1/2" in diameter. Heat olive oil in a skillet. Brown the meatballs in batches, gently rolling them to brown different sides. (At this point you can freeze some if you want to)
1/4 cup fresh italian parsley, minced
1 tsp red pepper flakes (optional)
1 egg
1/2 tsp ground pepper
1/2 tsp salt
1 tblsp olive oil
Mix all ingredients except olive oil in a bowl with your hands. Form into balls about 1"-1 1/2" in diameter. Heat olive oil in a skillet. Brown the meatballs in batches, gently rolling them to brown different sides. (At this point you can freeze some if you want to)
To serve: Immerse in bubbling tomato sauce (1-2 quarts, one of our judges recommends a straight tomato-only sauce). Cook in sauce at least another 10 minutes. Makes about 28 1 1/2" meatballs, enough for 6 hungry people ,with pasta or as meatball subs. Or you can just make the whole mix into a meatloaf and bake it.
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