Classic Italian Meatballs
This is a big batch that can feed a crowd or frozen for future meals. Use large meatballs as a separate meat entree, with spaghetti, or sliced for sandwiches and sliders. Use the mini meatballs for appetizers, a pizza topping, or in soups.
Ingredients
4 eggs, slightly beaten
1/4 cup water
1 cup buttermilk
1-1/2 cup unseasoned bread crumbs (I use whole wheat)
4 teaspoons minced garlic
1 medium onion, finely minced or grated
1 cup fresh Italian parsley, chopped
1 cup grated Parmesan cheese
1 tablespoon dried leaf oregano
2 teaspoons kosher salt
1 tablespoon ground black pepper
1-1/2 lbs. ground pork
3 lbs. ground beef
Directions
Preheat oven to 375 degrees. Combine eggs, water, buttermilk, and breadcrumbs in a bowl; let rest for 10 minutes. The mixture will thicken as the bread crumbs absorb the liquid. To this thickened mixture, add garlic, onion, parsley, cheese, oregano, salt, and pepper; stir until combined.
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