Dave's Famous Gigantic Italian Meatballs

Oh, Yum!

1 1/2 pounds ground sirloin
3/4 pound lean ground pork
2 eggs
1/2 c. milk + extra milk (2 - 4 Tbsp)
1 tsp. Worcestershire sauce
1/4 c. finely chopped sweet onion
1/2 c. Parmesan cheese (we use Kraft type)
1 c. plain bread crumbs
1 Tbsp. dried parsley flakes
1 Tbsp. dried Italian spice
2 large cloves garlic, pressed
1/2 tsp freshly ground pepper
1 tsp. salt
Olive Oil (for frying)

Mix eggs, milk and Worcesterhire sauce until well blended. Add spices, garlic, salt, pepper, parmesan cheese until well mixed. Add bread crumbs. Add additional milk to make mushy, but not runny. Be sure all these ingredients are mixed well. Add meat and incorporate the bread-crumb mixture into the meat, but don't over-mix or meatballs will get tough. Add more milk if needed, but mixture should look like meatloaf.

Pat meat down and score into 10 sections. Make meatballs about the size of a tennis ball (maybe a little smaller). Try not to handle meat too much, but make sure meatballs are firmly held together or they will fall apart when browning and baking.

Preheat oven to 350 degrees. Heat olive oil to coat bottom of a large frying pan. Add meatballs and brown on all sides, about 5 minutes total. Cover large baking sheet with foil and oil generously with olive oil so meatballs won't stick. Place browned meatballs on baking sheet. Bake around 20-25 minutes, turning them after 10 or 15 minutes. To tell if they are done, use a meat thermometer which should read 160 degrees. Remove from oven and place meatballs on paper toweling to drain and cool. Once cooled, put into sauce or wrap in plastic (or put in gallon bag) and refrigerate. These taste best if made a day ahead and then added to homemade marinara sauce and served over pasta. Serves 8-10 people or two meals (or make one meal of spaghetti and the second meal make meatball sandwiches!)

Spaghetti and Meatballs with Camille's homemade sauce
 and freshly-grated Parmesan cheese!