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.