MELT-IN-THE-MOUTH MEATBALLS

Directions

1. Preparation
2. Breadcrumb mixture - In a large bowl, large enough to fit all the meat as well, mix together breadcrumbs, parsley, cheese, Italian seasoning, eggs, chopped garlic and red chilly powder. With a whisk, mix vigorously till the mixture is well blended.
3. Meatballs - To the bowl now add the raw ground beef and mild Italian sausage. With clean hands, mix gently with a light hand ensuring that the mixture is loose but well mixed. Do not squeeze the meat together or it will result in a hard meatball once cooked.
4. Pull out a hunk of meat between your fingers and roll loosely into a ball approx 2 inches round or weigh on a kitchen scale so each meatball weighs 2 oz. You should get about 21 meatballs.
5. Cooking method -
6. Preheat oven to 400 deg F. Spray some non-stick cooking spray on a large baking tray.
7. Place the meatballs in a row not touching each other till you have used up all the meat. Now pour a cup of beef or chicken stock (which ever you have handy) in the tray.
8. Place in the oven and set the timer to 30 minutes.
9. Cooks Note - Collect congealed solids and pan juices. Remove pan drippings to a container and store in the refrigerator for later use to prepare Marinara sauce.
10. Serve hot as is or with Marinara sauce over spaghetti.
11. Enjoy!