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The best meatballs I've ever had

Posted by: Trevor

June 25, 2012

Not too long ago my Mother in-law made a wonderful meal of spaghetti and meatballs. But these weren't just any meatballs. No, these were different because she made them from pork and beef --- half & half. Wow.


The secret to these best-ever meatballs is half-pork, half-beef

Normally when we've had meatballs in the past, we've always used 100% beef, and I've always liked it. But this time, with the pork, it was truly outstanding.

One thing though: it has to be the right pork. Our pork tastes different than grocery-store pork, and in my opinion is far superior --- and far healthier. Anyway, that's another story. Meanwhile here's the recipe --- if you like meatballs, you've got to try it!

Best-ever Meat Balls

Equal parts ground pork and ground beef (we use 1 lb of each) salt/pepper to taste
1 egg beaten
1 tsp oregano
fresh parsley chopped (half a bunch)
3/4 cup bread crumbs
3/4 cup grated parmesan cheese
1/2 cup milk
---mix all ingredients, make meatballs (golf-ball sized)

Tomato sauce (to go with the meatballs)

In a dutch oven place the following ingredients:
2 tbsp olive oil
3 cloves garlic
1 large onion chopped
---saute oil/garlic/onion until onions are transparent

Then add 2 liters tomato puree, and bring mixture to boil ---simmer for approximately 20 minutes.

Then place the uncooked meatballs into the sauce and simmer for 30-40 minutes.

That's it!


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