Meatballs

I have a meatball sandwich post that explains this in more detail, but I thought I would simplify it here in my recipe basics. This recipe is passed down from my Mother and Grandmother with a few tweaks of course.
Meatballs are less ingredients than most people think. Simple is good with meatballs. I think the turkey helps the meatballs stay tender. But the wet bread is the main tenderizer. Lastly, an egg helps bind everything together. Only mix this until it is combined. If you keep mixing, it will become tough. They don't need much space on the pan because they do not expand when they are cooked. Broil for about 4 minutes on the first side, then flip them all over. It is key to have a helper when you are flipping them! If you are cooking these with pasta, put them in the sauce for at least 10 minutes before eating. Freeze on a plate so that they all don't stick together. After they are frozen, bag em up!

Meatballs

  • 1 Pound Ground Beef (85%)
  • 1 Pound Ground Turkey
  • 1/2 Cup Chopped Italian Parsley
  • 3 Cloves Garlic
  • 1/4 Cup Grated Parm
  • 1 Large chunk Wet Bread (use milk for bonus points)
  • 1 Egg
  • Salt and Pepper

Instructions

  1. The amounts in this recipe are estimates. I always do it by eye. Put in as much of each thing as you want, refine it to your tastes. Don't over mix. Broil until browned on each side, flipping after the first side is browned. Should be about 4 minutes a side. Freeze when cooled or put in sauce on low heat for a half hour before serving.