Meatballs from Heaven

Whisk together the eggs, half-and-half, onion, garlic, black pepper, Worcestershire sauce and dry mustard until blended.

Stir in the bread crumbs and Parmesan or Romano cheese until combined.

Add the ground chuck and ground pork and use your hands to mix thoroughly. Let the mixture rest for 15 minutes. Preheat oven to 350ºF.

After the meat mixture has rested, spread a large sheet of parchment paper on your work surface. Roll all of the meat mixture into 1 ½” (golfball-sized) balls and place on the parchment.

Put a large fry pan over medium-high heat and add olive oil. When the oil is hot, carefully add meatballs to the pan in two batches and cook until browned all over, about 6 minutes. Remove browned meatballs to a parchment-lined baking sheet and keep warm in the hot oven until the other batch has been cooked. This will also ensure that the meatballs are cooked through.

Use these meatballs with wild abandon! They’re perfect for a buffet, or on a sandwich with grilled onions and peppers and of course, as the ideal addition to spaghetti! They’ll take to any sauce, but I believe they’re partial to my Essential Red Sauce with Meat (see the related blog post for the recipe)!