Italian meatballs

Italian meatballs

 

1 pound mix of ground beef and sausage

1 egg beaten

A scant ¼ cup half and half

¼ cup Italian style bread crumbs

1 Tablespoon of Penzey’s Italian sausage seasoning

1 Tablespoon of Penzey’s Italian blend

A rounded teaspoon of Penzey’s garlic flakes.

 

Mix this all together well and form into balls. I made mine a little larger than a golf ball and it made 13.

Don’t pack too tight or they will be dense.

 

Note: Penzey’s Sausage seasoning is a mix of salt, fennel seed, Tellicherry black pepper and sugar. Their Italian blend is Turkish oregano, basil, marjoram, thyme, and cracked rosemary.

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