Best Ever Meatballs

 2/3 length of  French Bread or Italian Bread

2 small yellow onion, small diced

2 garlic cloves, minced

1 1/2 lb ground beef (90/10)

1 1/2 lb ground pork, regular (80/20)

4 eggs

1/4 cup parsley, chopped

1 1/2 Tbsp rosemary, chopped

3 Tbsp basil, chopped

1 cup Parmesan cheese, grated

sea salt and pepper

1.  Put 2/3 of the bread in a large pan and submerge it with cold water.  Put plates of top so it stays under the water for 3-4 minutes.

2.  In a large bowl, put in chopped onions and garlic.  Squeeze out the water from the bread and put in the bowl with the onions.  Add the ground meats, eggs and seasonings.  Use your hands and mix it all together. 

3.  Form meatballs about the size of a golf ball.  Set it on a sheet pan lined with parchment paper. Bake in a 425 degree oven for 25 to 30 minutes. 

Notes: 

* If making spaghetti cook the pasta noodles for 7-8 minutes.  

* Or you can pan fry the meatballs in olive oil in a skillet cooking 2-3 minutes on each side and then put in a marinara sauce for 30 minutes. Simmering. 

* Meatballs freeze well. 

Recipe: Chef Billy Parisi