I have fine tuned the recipe and I think they are perfect and my husband totally agrees. They are tender with tons of flavor and of course rolled in freshly grated Parmesan can't hurt. Hopefully you will give them a try and let me know what you think.
1 Lb. ground beef (I use an 80/20 ratio for the most flavor and moistness)
1 Lb. ground port
1 large egg
1 Tbs. Italian Seasoning
1/2 tsp. granulated garlic
1/4 tsp. onion powder
2 tsp. Kosher salt
1 tsp. pepper
1/3 cup Italian Seasoned bread crumbs
1/4 cup milk
1/2 cup Parmesan cheese, freshly grated (I always use Trader Joe's brand)
1 cup Parmesan cheese, freshly grated, for rolling the cooked meatballs in
Set ground beef and pork out 30 minutes before making meatballs so they can come to room temperature. It is easier to cook evenly when meat is not ice cold.
Place 1 cup of Parmesan in a bowl and set aside.
In a large bowl place the ground beef and ground pork. Add all the rest of the ingredients and mix lightly but completely. I find it easiest to use my clean hands so I can feel how the mixing is going. Preheat a 12" skillet on med-hi.
Using a metal scoop, form the meatballs and roll in your hands a couple of times to form without over-rolling the meat. I find it easier to form all the meatballs and set aside before I start cooking.
Place about 14 meatballs in the pan at a time making sure to not over-crowd the pan.
Cook a few minutes per side (and meatballs have more than two sides, lol) for a total of 12 - 14 minutes per batch.
*Note - Not all stoves don't cook the same and the time may need to be adjusted by a few minutes plus or minus. I use a gas stove so it is very accurate on temperature).
When they are done they will be nicely browned on the outside and slightly firm to the touch. Do not overcook. Remove from pan and roll in the Parmesan to coat.
Serve as an appetizer or as a dinner.
Serves - 32 approximately
Here's the handy printable - Parmesan Meatballs
Linking up with Fusion Friday at Jennifer Cooks.