1 Pound of Lean Ground Beef                         1/4 Cup Milk (or Water)

1 Pound of Ground Pork                                  Handful of Basil

1 Whole Egg                                                     1/4 Cup Parmesan Reggiano

5 Slices of Leftover Bread                              1 Tbsp Salt/1 Tsp Pepper

2 Cloves of Garlic

Start by adding your beef and pork to a big bowl.  Take the crust off of some extra/old bread and cut it into big chunks, and add this to a separate bowl.  Soak the bread in the milk, or water if you don’t eat dairy.  After 5 minutes, squeeze the extra milk out of the bread and add it to the meat bowl.  Add the egg and parmesan cheese.  Please don’t use the green can, a little bit of the good stuff goes a long way.  I prefer the pre-grated parmesan from Whole Foods (snob alert!)  Mince up the cloves of garlic, add some kosher salt on top, and use the back of your knife to scrape it into a paste.  Here’s a video of me if you have no idea what I’m talking about.

Add that to the big bowl.  Dice up the basil and throw that in along with the salt and pepper.  Mix all this up by hand until it is well combined.  This should only take a minute or so.

Oil up a baking sheet with some olive oil and preheat your oven to 425 degrees F.  I like to hand roll the meatballs about the size of a golf ball and throw those down on the baking sheet in nice straight lines.  Space them out so they don’t touch.

Bake these guys for about 30 minutes, or until the insides are cooked through.  When done right, the bread and cheese in the meatballs should form a little crust on the outside to give them texture.  Heat up some marinara sauce in a pan and toss a few meatballs in the sauce.  Crush immediately.

Hint:  I like Mario Batali’s recipe for marinara sauce, so google machine that.