Ingredients
Scale
- 1 pound grass-fed ground beef
- 1 pound lean ground pork
- 1–1/2 cups dry bread crumbs plus 3 tablespoons water
- 4 large eggs, lightly beaten
- 1/4 cup percorino or Parmesan cheese
- 4 cloves garlic, finely minced
- 1/4 cup fresh Italian parsley, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, add bread crumbs plus 3 tablespoons water. Add meat, eggs, cheese, garlic, parsley, salt, and pepper. Kneead until well blended. Make balls about the size of a large egg, or use an ice cream scoop (perfectly sized meatballs every time), and roll in the palm of your hands until they are firm and fully rounded. Best if you use a little water on your hands too.
- Put meatballs on baking sheet covered with parchment paper, or lightly oiled. Bake 25 to 30 minutes, or until no pink remains in center.
- Serve with slow cooker marinara sauce.
Notes
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