Italian Meatballs

Sauté the fresh garlic and onion in the butter until onion is tender. Add the chopped parsley and sauté for a minute. Turn off the heat and set aside.

In a large bowl, combine the ground chuck, pork, bread crumbs, eggs, salt, pepper, cheese, and garlic powder. Add the sauteed onion mixture and mix everything together by hand.

In a deep skillet, heat about 3 inches of oil. (I actually use my deep fryer for this part. That way I can fry about a dozen meatballs at once.) I use a medium-sized cookie scoop so that the balls are uniform. Scoop the mixture into the hot oil frying for about 3-4 minutes a side. The meatballs will be a nice dark golden brown color. Let them drain on a paper towel after you pull them out. And repeat with the remaining meat mixture.

You can add them to a sauce or make meatball sandwiches with them.