INGREDIENTS

1 1LB. LEAN GROUND BEEF

½ LB. LEAN GROUND PORK

1 EGG

½ CUP CHOPPED PARSLEY

1 WHITE ONION, CHOPPED

2 CLOVES GARLIC, MINCED

2 SLICES OF PLAIN WHOLEWHEAT TOASTBREAD (WITH NO SEEDS), LIGHTLY SOAKED AND WATER SQUEEZED OUT (THIS IS WHAT MAKES THE MEATBALLS VERY MOIST) TIP:  YOU CAN USE A SMALL STRAINER FOR SQUEEZING OUT THE WATER! (break up in small pieces by hand)

1 TEASPOON SEA SALT

1 TEASPOON BLACK PEPPER

¼ CUP GRATED PARMESAN CHEESE

 

DIRECTIONS

  • SAUTEE THE ONION AND GARLIC IN A BIT OF OLIVE OIL, COOL AND PUT ASIDE
  • MEANWHILE IN A LARGE BOWL ADD YOUR MEAT, EGG, PARSLEY, WET BREAD, SALT, PEPPER AND GRATED CHEESE
  • AT THE END, ADD THE COOLED ONION AND GARLIC MIXTURE
  • MIX WELL TO COMBINE

 

GREASE 12 MUFFIN TINS AND ADD YOUR FORMED LARGE MEATBALLS (MAKES 12)

BAKE AT 400 DEGREES F. FOR 25 MINUTES, TURNING OVER ONCE.

WHEN THEY ARE COOKED, ADD THEM TO THE SAUCE AND CONTINUE COOKING UNTIL SAUCE IS READY.