Meatballs

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I always double or triple this recipe. The meatballs freeze well and are a great starting point for quick meals. I freeze them on a cookie sheet until firm before packaging for the freezer. You can take out just what you need then bake the frozen meatballs at 375° just until they form a crust, about 15 minutes, before dropping into a sauce to finish cooking.
Adding 1 tsp of baking powder per pound of meat insures that the meatballs will stay light and moist.

8 oz boneless pork top loin, ground
8 oz ground beef chuck
1/4 cup bread crumbs, dried
1 tsp baking powder
1 Tbs dried parsley
1/4 cup grated Parmesan cheese
1/4 tsp black pepper
1 tsp minced garlic
1 extra large egg, beaten
1/3 cup finely chopped onion
2 Tbsp milk

1. Thoroughly combine all ingredients. form into one inch balls.
2. Form into two inch balls.
3. Freeze or bake 15 minutes at 375° to set a crust before simmering in sauce of choice.

Servings: 4

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