How to make it

  • Soak bread crumbles in milk.
  • Mix ground chuck and ground pork well.
  • Break down bread by smooshing it with your fingers to make a very rough paste then drain off any excess milk that was not absorbed by the bread.
  • To meat mix add bread, garlic, parsley, egg, cheese, and black pepper.
  • *At this point pinch off a tiny portion of mix and either pan fry or microwave to cook then taste. Adjust accordingly.*
  • Divide mixture into 12 equal portions (or desired size) and roll into balls.
  • In a medium sized fry pan (large enough to place all balls) empty contents of jarred sauce. Heat and when begins to bubble gently place meatballs in pan. Cover and let simmer on low.
  • After 15-20 minutes turn meatballs gently using a large spoon. Ladle hot sauce over meatballs. Cover and let simmer on low for another 15-20 minutes until meatballs are cooked thru. Turn off and let sit so flavors further develope.
  • *Note: Recipe is ideal for meatballs in sauce or for sandwiches. If you want to have enough sauce to eat with pasta use 2 jars of sauce.
  • *Note: You can always use less garlic and cheese that is noted and after cooking a sample add more.

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