Making meatballs from scratch is like therapy for me. I put in all my favorite ingredients, whatever I am in the mood for, and mash it with my hands until my hands can’t take the cold anymore and I have to rest and warm them. I Literally work out the stress of the day as I hand mix all the ingredients and and scoop them out by hand into hearty bigger than bitesize meatballs. I love it.

Here is my take on your classic meatball recipe. (photo above): This feeds a crowd Making about 30 large meatballs or 48 smaller ones

1 lb ground beef (lean) and 1 lb ground pork

1 cup Parmesan cheese or more :) you can use Kraft or go all in with fresh grated Parm

3/4 cup seasoned bread crumbs

1 teaspoon paprika

3/4 cup diced onions

4 cloves chopped Garlic

2 eggs

Cut fresh parsley

1 tablespoon fresh or dried basil

Salt and pepper

1 cup milk

(crushed red pepper if you like hot and spicy)

Don’t over mix! Shape into balls and Bake in a 375 degree oven uncovered in a light tomato garlic sauce for 30 minutes are until cooked through. Cooking the meatballs in the sauce is key, as the meatballs and the sauce complement each other and the meatballs literally infuses the sauce with the special “Unami” flavor which rounds out and balances all the other flavors of the meat and sauce making everyday meatballs into something divine. Try Meatballs Divino today!

What are your favorite ingredients for a perfect meatball?