Italian Meatballs

My husband travels extensively and he is always on a mission to find a meatball similar to the one that is served at home.   He has tried so many versions and paid in my opinion absolutely ridiculous prices on his quest for the ultimate meatball.  Admittedly, he says there have been some contenders but there has to be something said for the meatball recipe that has been handed down for many generations in our family.  There is nothing particularly fancy about it, but it still holds the number one spot in my husband's quest for the best meatball.  Simply, it is just good old fashioned cooking that works!

This recipe yields 30 meatballs. 

Ingredients
1.5 Lbs. Ground Pork
1 Lbs. Mild Italian Sausage
1 Lbs. Hot Italian Sausage
1 Large Yellow Onion
4 Garlic Cloves
1/4 Cup Fresh Flat- Leaf  or Italian Parsley
1/4 Cup Fresh Basil
2 Eggs
1 Tablespoon Yellow Mustard
1 Cup Italian Style Bread Crumbs
1 1/2 Teaspoon Salt
1 Teaspoon Pepper
Buffalo Ricotta Cheese
Parmigiano Reggiano Cheese

Preparation

1. Preheat oven to 425 degrees
2. Peel Onion and Cut into 1/8's
3. Peel Garlic and Cut into 1/4's
4. De-Stem Parsley
5. In blender, combine onion, garlic, parsley, basil, eggs and mustard.   Blend until liquefied
6. In large bowl, combine the meat, the bread crumbs, salt and pepper and then add the liquefied ingredients
7. Mix thoroughly with hands, kneading ingredients until you are sure everything is combined well.
8. Prepare two cookie sheets or large oven proof pans, generously apply cooking spray
9. Place a small bowl of water next to your meatball mixture.  This will be used throughout the rolling process to prevent sticking
10. Wet your hands with water, then take approximately 1 Tablespoon of the meatball mixture and roll into a tight ball.  Place on prepared pan.  Repeat process and damped hands as needed with water until all meatballs are formed
11. Place meatballs in oven and cook for 15 minutes, turn and return to oven and bake for an additional 15 minutes or until golden brown.
12. Dollop Ricotta Cheese on each meatball and return to oven for 3 minutes.
13. Serve meatballs with your favorite marinara and spaghetti or bucatini.  Top with Parmigiano Reggiano Cheese.  Enjoy!

This is one of those dishes where there is plenty to freeze.  Once the meatballs are cooked, simply place them in a freezer bag for later use.  This makes for an easy meal at any time!