The world's best meatballs

I said before that I'm lucky to have an entire family who cooks. Friday's dinner was meatball sandwiches.

My 13 year old attends Charter School, which means he has Homestudy on Mondays and Fridays, so I asked him if he'd like to make meatballs for dinner.

1. I said 'meat', so he's all over that. (We've been sneaking in alot more meatless meals lately)
2. He gets a break from study.....uh, yeah, something like that.

Mostly, he loves to show off his mad cooking skills.

I called him from work about noon, so that he could make sure we have all the necessary ingredients: Ground beef, ground pork or sausage, eggs, onion, garlic and bread crumbs.



Seriously. That's it. So, what you see in the picture is a pound each of ground beef and sausage, so you'd chop half an onion, one or two cloves of garlic and 2 eggs. If you are using the seasoned bread crumbs shown in the picture, 1 cup is perfect and no other seasoning is necessary.

Mix with your hands (thoroughly washing them first, of course).
Its the only way. It's cold and icky-feeling, but it really is the only way.

Some people form their meatballs and drop them, raw, into sauce to cook. This works, but I don't care for the mushiness. I make golf ball-sized meatballs, place them in a pan, and when the pan gets hot, pour 1/4 cup of water and slam a lid onto it. In about 2 minutes,lift the lid and continue to brown the meatballs, turning occasionally for about 10 minutes.

You can also arrange them on a cookie sheet, spaced apart and bake for about 20 min in a 300 degree oven, turning occasionally.

Throw cooked meatballs into any marinara sauce, home made or canned, and then pour over cooked spaghetti or shove into a roll for a meatball sandwich. Freeze the leftovers, if there are any!

Oh, and I call these "The World's Best Meatballs" because I don't have to make them.