Of course, this is only a template for you to build your own meatballs. Make these once and experiment. Oh, and here’s a hint: This recipe also makes a mighty meatloaf. I altered it from the original resipe
( I tripple and freeze in Gallon baggies)
1 pound ground pork
1 pound ground beef
2 large eggs
1/2 cup gluten-free finely ground breadcrumbs ( I used Glutino Crackers smashed well)
2 cloves garlic, finely sliced
2 teaspoons fine-chopped fresh Italian seasonings
1/2 teaspoon fine-chopped fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon nutmeg
Juice of 1/2 large lemon
1 teaspoon each kosher salt and cracked black pepper
Preparing to cook. Bring the pork, beef, eggs, and mustard to room temperature.
Mixing the meatballs. Put all the ingredients into a large bowl. Mix them together with your hands. Be careful to not overmix — this is not like creaming butter and sugar together. Instead, fold the ingredients over each other, gently, until they are just combined.
Making the taster. Set a large cast-iron skillet (or sauté pan) over medium-high heat. Add 1 teaspoon of the olive oil. Form a small patty with the meat. Add it to the hot oil. Cook until the patty is firm and browned on both sides, about 2 minutes. Let it rest out of the pan for a moment to cool. Taste. Adjust the seasonings if necessary.
Forming the meatballs. Gently, roll the meat into 2-ounce balls. (These make large meatballs. If you want smaller ones, try 1-ounce meatballs.)
Flash Freeze: On cookie sheet lined with wax paper...for 2 hours, bag in Gallon Baggies (I like 25-30 meatballs per bag)
Crock pot: Spay Crock-pot or rub down with Olive oil, set on low, add meatballs, and your favorite sauce (marinara, Sweet and Sour)...cook on low for 4 hours, serve over Rice, or Noodles. :0)