I am certain the reason these meatballs taste so delicious is because of the quality of ingredients we use. I buy beef and pork from a local farmer who raises his livestock the good old fashioned way: on pasture, and on a diet that is natural to the animal. When you buy pastured, grass-fed beef, and pastured pork, you will certainly taste the difference. Shout out to Farm Fresh NW Delivery! If you live in Western Washington like me, check out their website; they just might deliver to your area.
Meatballs for a small crowd
4-5 green onions, white and green parts, chopped small
4 teaspoons minced garlic, or 8 minced garlic cloves
3 tablespoons dried parsley
½ teaspoon red pepper flakes
½ cup flour
4 eggs, whisked
2 pounds grass-fed ground beef
2 pounds pork sausage (the type that is crumbly like ground beef, NOT the type that has casings around it)
Add all ingredients -- except beef and pork -- together in a large bowl. Whisk to combine. Add beef and pork. Use your hands to combine thoroughly.
Preheat the oven to 350 degrees. Get a large casserole dish ready -- 10"x13" or so. No need to grease the bottom.
Get a large skillet ready on the stove, medium heat. Shape the meat mixture into balls, smaller than golf balls. Drop each meatball into the skillet while you are shaping more. Leave some room between the meatballs: don't crowd the pan. Brown on all sides, then remove to a paper towel-lined plate. The meatballs will be pink in the center; you want them brown on the outside but don't worry about them being cooked all the way through. You have the oven preheated so that you can finish them off. As each batch of meatballs from the skillet is finished, add the browned meatballs to the 10"x13" dish and put them into the oven -- covered with foil -- while you are browning the next batch of meatballs in the skillet. You will cook about 4-5 batches in the skillet before you finish. It might seem like you are going to overcook the earliest of the meatballs that have been in the oven this whole time, but that hasn't happened to me yet. These meatballs are tender and full of flavor.
Your choice: eat them plain, or add marinara sauce; or teriyaki sauce; or make sandwiches out of them. The simplicity of the ingredients lets you add whatever sounds good to you.