Mama
G’s Meatballs
¼
cup basil leaves
¼
cup parsley leaves
¼
cup yellow onion
2
cloves garlic
½
cup breadcrumbs (used the Italian crumbs, which probably wasn’t what he used; I
thought the mix was a bit “juicier than need be)
½
cup milk (maybe not needed???)
1
pound pork (I used Italian sausage and wonder if the pork might have been
better
1
pound ground beef
1
egg plus one yolk
3-tsp
salt.
In
a blender puree together the basil, parsley, onion and
garlic
Pour
the milk over the breadcrumbs and let sit until absorbed.
Mix
everything together in a large bowl and mix well until combined. (my bread whisk worked for this)
Shape
meatballs into approx. 2.5-ounce balls and place on lightly greased rimmed
baking sheets
( I used the blue scoop which made 3-oz balls which resulted in
14 meatballs)
Bake
at 450 until lightly brown on the outside, about 10 minutes. (as large as the balls were, I doubled the time)
Not
sure that they are that much of an improvement over what we already have, but
it is a smaller batch. The puree part is a nice way to get some of the flavors
mixed in.