Meatballs

I love to make a batch of meatballs when I have a crowd to feed, or just when it's Tony and me!  If I make a large batch I usually freeze some for a quick meal later on.

I mix 2 kinds of meat, usually ground beef and either sausage or turkey.  I mix the meats and spread them out on the bottom and up the sides of a large bowl. Then I start sprinkling seasonings over the surface.  This makes sure I add a "nice amount" of seasoning.
Over the meat I add salt, coarse ground pepper, garlic powder, oregano, and parsley.  Per pound of meat add 1/2 to 3/4 cup bread crumbs , one egg, 1/4 cup grated Romano cheese and a few tablespoons of water -the mixture needs to be soft!  Mix with your hands to make sure everything is incorporated.

I use an ice cream scoop and roll them by hand to get evenly sized meatballs.

I broil them on low about 6 inches from the heating element until they are nicely browned on one side.  Then I flip them and finish the cooking on the other side.


This is what they look like when they're done.  They are cooked and ready for some sauce, cheese, a meatball hoagie, or a nice plate of pasta!