Written on 03/04/2020
Jennifer Nevins

I’ve made many different meatball recipes, and this is by far my favorite.  I developed this recipe over a year ago, when I first started writing this cookbook.  I really enjoy the combination of ground chuck and ground sausage.  There are a lot of eggs in this recipe, which helps to make these meatballs very moist.  I hope this becomes one of your favorite recipes too!

2 lbs. Ground Chuck (85% Lean)
1 lb. Sweet Italian Sausage, casing removed
6 Eggs
1 Cup Pecorino Romano Cheese, Grated
2 ½ Cups Seasoned Breadcrumbs
1/3 Cup Garlic, Minced
¾ Cup Fresh Parsley, Minced

Combine all ingredients in a large mixing bowl.  Using an ice cream scoop, measure out the meatballs, and hand roll each ball into a round shape.  Place the meatballs on a greased baking sheet.  Bake in a preheated 350 degree oven for approx. 15-20 minutes, or until meatballs are firm.  The meatballs can be added to your favorite tomato sauce, Sunday meat sauce (see recipe), or they can be cooled and frozen at this point.