This recipe yields approximately 24 meatballs using a golf ball sized scoop (1-5/8″ diameter). I like to use a scoop so the meatballs look more uniform and cook evenly. Serve with your favorite pasta dish or make meatball subs. Enjoy!

2 large eggs, beaten

1 cup of hand grated Pecorino Romano cheese

1/2 cup breadcrumbs of your choice (I use panko)

2 medium garlic cloves, minced

2 tablespoons dried parsley or 4 tablespoons finely chopped fresh parsley

1/2 teaspoon freshly ground pepper

1/4 teaspoon Kosher salt

1lb ground beef (85% lean)

1lb ground pork

Preheat oven to 350 degrees. Prepare a medium sized sheet pan with lightly greased foil or parchment paper. Combine all the ingredients in a medium sized bowl, except for the ground meats. Once the ingredients are fully combined, add both ground meats and mix until just combined. You don’t want to over mix, you’re looking for tender meatballs. Scoop the mixture, using the side of the bowl, scrape off the excess making sure it’s a flat scoop. Place on the sheet pan. Once finished, place in the oven and bake for 15 minutes.