Italian Meatballs

This recipe is the first one I ever created from scratch. It was a work in progress for a couple of years. I took a little bit from several different recipes and tried different combinations and cooking techniques until I had the following recipe. Not bad for an Irish lass!

3lb. ground meat--the best combo is 93% lean ground beef and ground pork 2:1
3/4 C. Parmasan cheese
3/4 C. seasoned bread crumbs
3 tbsp. parsley flakes, if you have fresh use 5 tbsp, chopped fine
1 tsp. garlic powder
1 tsp. onion powder
5 cloves garlc, minced
2 tsp. ground oregano
1 tsp. oregano leaves
2 tsp. Italian seasoning
2 tsp. basil
2 eggs beaten with 1/4 C. water

Use the biggest mixing bowl you own. Put all ingredients in the bowl and mix by hand.

 It's messy but it is the best way to do it. If your mixture seems wet, add some more bread crumbs.

 Once everything is mixed together, roll into meatballs the size of golf balls. Bake in a pan sprayed with Pam for 18-20 minutes. The meatballs freeze nicely.

Also, it's OK if you just use ground beef but use the 93% lean.