Italian Meatballs

Ingredients

2/3 c. Italian breadcrumbs                                                                3 clove garlic, minced

Milk, enough to moisten breadcrumbs         `                           ½ tsp. garlic powder

1 lb. Italian pork sausage (or your favorite)                               1/3 c. fresh parsley

1 lb. ground beef                                                                                    ½ tsp. salt

½ c. grated Parmigiano-Reggiano cheese                                 ¼ tsp. pepper

1/3 c. finely minced onions                                                              1 tsp. Italian seasoning

2 large eggs                                                                                               1 Tbsp. Worcestershire sauce

Directions

Soak the breadcrumbs in enough milk to moisten them. (The trick to moist meatballs is softening the breadcrumbs in milk. Also, don’t pack them tightly. Just roll in your hands until they hold together well.) In a large bowl, combine the eats, cheese, soaked breadcrumbs, onion, eggs, garlic, garlic powder, parsley, salt, pepper, Italian seasoning, and Worcestershire sauce.

Mix thoroughly. Make sure not to over-mix (it will make the meatballs tough).

Form into 2-inch balls.

Brown meatballs in a skillet with a small amount of oil on medium heat. Or bake in the oven for 20 minutes at 375°.

Serve with favorite spaghetti sauce, or use for a meatball sub, or slice over a pizza.