I use these meatballs in a number of ways. I make small versions as hors d’oeuvres with marinara dipping sauce. They sometimes find their way into a meatball sub, most likely as leftovers. I use them in lasagna, on pizza and as shown here in good old Spaghetti and Meatballs. Many people say they are the best meatballs they’ve had.
1 pound Italian sausage removed from casings
1 pound ground beef
1 pound ground pork
2 ½ -3 cups coarse breadcrumbs
2/3 cup milk
½ cup grated parmesan cheese
1 tsp ground thyme
2 tbsp dry oregano
1 tsp salt
1 tsp freshly ground black pepper
1 tbsp mustard powder
½ tsp chilli flakes (optional for those who don’t want the extra heat or adjust to taste)
Soak the breadcrumbs in the milk for a minute before adding to a large bowl along with all of the remaining ingredients. Mix together until well combined.
Form into 1 ½ inch balls and fry in 3 tbsp olive oil. Slow simmer in your favourite tomato based sauce for excellent spaghetti and meatballs.