Meatballs

I love meatballs. Well... I take that back, I love meatballs that are loaded with flavor.Don't you just hate getting a random ball of burger that is dry with absolutely no taste? Meatballs are actually so easy to make. Even better, they can be made ahead of time and frozen for later use. You know, when you're already having a rushed day, the traffic is slow, and you need to get a meal on the table. These meatballs will be a hit in your house! 

Lately, I've been busy studying for my upcoming boards (and hardcore freaking out), so I haven't wanted to cook. I've heard a lot of the "What's for dinner?" question lately and I thought meatball sandwiches would be nice and easy. Plus, the leftovers would be great for rigatoni and meatballs the next day. Win-win situation! Then I began thinking, if I made a whole bunch, I could vacuum pack them for later use. Hope you enjoy!

I use a 2:1 ratio of ground chuck and ground pork, it adds a little something extra. If you don't want the ground pork, you don't have to use it. To make rolling the balls easier, take a medium sized ice cream scoop to make nice uniform balls. I've even used a small cokkie dough scoop to make cocktail meatballs. Save SOOOOO much time. 

Bake at 350 degrees for 35 minutes

Blot off the grease

I spread aluminum foil on my pans for easy cleanup. Bake at 350 degrees for 35 minutes. As soon as they come out, blot the excess grease off on paper towels. Throw them in a pot of sauce or freeze them for later use. 

MMMM

Meatballs:

2 pounds ground chuck

1 pound ground pork

2 eggs

1.5 cups Italian Seasoned bread crumbs

1 cup parmesan cheese

2 tablespoons italian seasoning

1/2 small onion minced

5-6 garlic cloves minced

2 tablespoons milk

Mix all ingredients together, form into balls, and bake