2 slices of whole wheat bread, torn into small pieces
1/4 cup heavy cream
2 eggs, lightly beaten
2 T finely minced onion
1 T fresh parsley, finely chopped
1 T ground garlic
2 teaspoons dried oregano
1/2 t dried thyme
1/4 t ground black pepper
1 lb lean ground grass fed beef
1 lb natural ground pork
1 cup Parmesan Reggiano, shredded
Spoon Mage™ Note:
If you do not have fresh onion or parsley, or if there is no time for chopping, go right ahead and use the dried versions. Use 2 teaspoons of ground onion and 1 teaspoon of dried or dehydrated parsley. Do try the dehydrated parsley – it works beautifully and is much tastier than regular dried. It’s also ok to add a tablespoon or two more cream if the mixture seems dry at the end. It should be slightly sticky and hold together well.
Preheat the oven to 375° F.
In a large bowl, stir the cream into the torn bread. Let the mixture stand for 5 minutes.
Add the eggs, minced onion, garlic, parsley, oregano, thyme, and black pepper. Stir to combine.
Use your hands and gently mix in the beef and pork.
Add the Parmesan Reggiano, mix only just enough to spread the cheese throughout.
Use your hands and shape the meatballs – whatever size you enjoy is just fine. I like them about 2 inches across.
Place the balls inside a very large casserole dish that has been sprayed with non-stick spray.
Bake for about 30 minutes. Use tongs to lift the balls out of the grease and add them to your favorite pasta sauce where they can simmer until dinner.
Alternative Cooking Directions:
Pan fry the meatballs over medium heat until they are beautifully browned all over. Turn them every few minutes with tongs – taking care not to squash them too awfully much or you may end up with meat parallelograms.
Then you may choose to add them to a sauce, or drain the grease and make the sauce right inside the pan with the meatballs.