MEATBALLS, ITALIAN, DOM’S STANDARD
In a large bowl gather:
1lb ground beef
1lb ground hot Italian pork sausage meat
In a separate bowl gather:
2 large eggs
Generous amounts of s/fgp
1T herbes de Provence
1/2t each of garlic and onion powders
Beat the egg mix and pour it over the ground meat
With our fingers, we'll thoroughly mix the ingredients until the park and beef are mixed well and the egg is part of mix.
The mix will be wet.
Over the meatball mix spread a scant cup of each:
chopped fresh parsley and/or fresh basil and
grated Romano cheese and
panko bread crumbs.
Mix well with fingers
Using a scale, form meatballs into the size desired.
I use 2 to 2.5oz as my measure.