1 lb. ground beef (lean)
1 lb. ground sweet Italian sausage
4 eggs, (2 per pound)
1.5 c. plain bread crumbs
2 handfuls of ground romano
chopped fresh parsley
minced garlic (to your personal taste, 1-2 cloves per .lb)
salt & pepper
Mix meats, breadcrumbs, cheese & spices together and then add eggs to bind everything together. Add a couple of tablespoons of olive oil to a skillet and bring the heat up to medium high. Chop a medium onion (large chunks) and add to the oil. Roll the meatballs. I like to make them just larger than a golf ball. Saute the meatballs, turning them every few minutes until they are brown all over. Don’t crowd the pan. Work in batches. As you remove them from the skillet, add them to your awaiting, simmering sauce pot. Scrape what remains in the skillet into the sauce pot. Simmer for a couple of hours.
*note: this recipe feeds 4 people, plus leftovers for subs, etc.