Instructions:

Shelly's Personal Favorite Meatballs (T&T)

I am, believe it or not, half Italian, and have taken many of my family recipes and adjusted them over the years. Here is one that is tried and true.

1 pound lean ground beef
1 pound lean ground pork
2 large eggs
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup freshly grated Parmigiano-Reggiano cheese
1 cup Italian style breadcrumbs (or fresh breadcrumbs
    with Italian spices added)

Preheat oven to 425 degrees F.

Combine all ingredients in a bowl and mix together well using your hands. Form mixture into balls, 1 inch (or smaller or larger) in diameter (I use a mini cookie scoop or melon baller to get a uniform size). Place balls on cookie sheets and roast in oven for 10 to 15 minutes until browned. Add to your favorite pasta sauce and allow them to simmer, or just eat them by themselves or use in any recipe calling for meatballs.

If freezing for future use, allow to cool on pan and once pans are cool, place in freezer for 1/2 hour. Remove from freezer and place meatballs into zip-type bags for future use.

Yield: Approximately 7 dozen (84) 1-inch meatballs - enough to use plus enough to freeze.