Meatballs

I think I make some pretty dang good meatballs.  I had never made them before, but I found this recipe on the Pioneer Woman website.  The first time they were ok because I chopped my own garlic and parsley.  The hubster was not a fan, so I had to modify the recipe.

Here are the ingredients:

• 3/4 pounds Ground Beef
• 3/4 pounds Ground Pork
• 3 cloves Garlic, Minced
• 3/4 cups Fine Bread Crumbs
• 2 whole Eggs
• 3/4 cups Freshly Grated Parmesan
• 1/4 cup Flat-leaf Parsley, Minced
• 1/4 teaspoon Salt
• Freshly Ground Black Pepper
• Splash Of Milk
• 1/2 cup Olive Oil

Instead of mincing my own garlic, I use these:

Another substitution is that I use the dried parsley flakes instead of fresh for the hubster's sake.  I also don't follow the quantities listed in it either.  I usually have add more meat (because I buy in full lbs and not 3/4 lbs), cheese, and garlic.  They are so good, and the recipe makes about 50+ meatballs.  I freeze them and pull them out for quick dinners.  The hubster especially loves them in meatball subs.  We're about to finish the last batch tonight and I'm going to make another this weekend.

Here's the rest of the recipe:

Combine ground pork, ground beef, garlic, bread crumbs, eggs, cheese, parsley, salt, pepper, and milk in a large mixing bowl.  Mix well with hands and roll into small balls.  Place meatballs on cookie sheet and place in freezer for 10 minutes.  Heat up olive oil in a large pan over medium-high heat.  Remove meatballs from freezer and brown meatballs and cook until internal temperature is 165 deg F.

And that's it!