Hi folks, for those looking for the recipe… And I know… I don’t brown the meatballs first :). But hey, to each their own.

Meatball Appetizer

I usually make my own spaghetti sauce (for another recipe share; maybe my baked spaghetti) and simmer these.

Ingredients

• 2 pound ground beef
• 1 pound ground pork
• 4 cloves garlic, minced
• 3 eggs
• 1 ½ cup freshly grated Romano cheese (if you do buy store bought, you can blend the shreds in the blender)
• 2 tablespoons chopped Italian flat leaf parsley
• salt and ground black pepper to taste
• 2 ½ cups stale Italian bread, crumbled via blender ( 8 Italian white bread slices sitting out for 2 hours with crust removed)
• 1 ½ cups lukewarm water
• Existing spaghetti sauce simmering
• 3-4 oz of Mozzarella cheese, freshly shredded (for the topping)

Directions

1. Make sure your spaghetti sauce is simmering as a prep item in a large enough pan for however many 2" servings you plan to make of meatballs.
2. Combine beef, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
3. Hand blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
4. Drop balls into sauce and make sure the sauce is bubbling (in needed, bring to a bubble) and then turn down to simmer with cover.
5. This should cook for at least 4 hours on simmer.

Serve with spaghetti or however you would like to serve them.

Oven/Broiling

1. Preheat oven to 425.
2. Take a small/medium cast iron skillet and add sauce on the bottom. Add meatballs and pour more sauce over each ball.
3. Add Mozzarella over dish as desired
4. Bake for about 10-15 min or until cheese is to desired browning