Italian Meatballs

Here's a meatball recipe guaranteed to melt in your mouth. Sooo good!

Place ground beef and pork in food processor with metal blade (you may find it more convenient to do this in two batches depending on the size of your processor.)  Using your hands add and combine remaining ingredients - add the bread crumbs last.

Shape the meatballs with your hands - sized to your preference.  Do not pack too firmly.  They should be only firm enough to hold up to cooking but no firmer.  In a non-stick pan fry the meatballs in olive oil to brown well, then finish cooking in your Italian meat gravy, or in a 350 degree oven for about 8 minutes.

Notes:

Panko style bread crumbs are coarser than the ground crumbs and aren't as likely to make the meatball tough.  I find that the meatballs hold together quite well and that I rarely need the bread crumbs, but have them handy just in case.