In a large mixing bowl, combine thawed meats, eggs, seasonings, salt, water and Parmesan cheese. Mix well, form into meatballs, one or two inch diameter.
Spray a baking sheet with raised sides or a 13X9″ casserole with baking spray, arrange meatballs in a single layer, and bake at 385 degrees for 15 to 20 minutes until nicely browned.
Add cooked meatballs to a good marinara or basil/tomato sauce and simmer for 20-30 minutes.
Serve as appetizers, on good bread for meatball subs, as pizza topping, or over freshly cooked pasta. These freeze well, too. This recipe makes 54, or four and a half dozen one inch meatballs.
A note on the fresh herb/dried herb option: I have a herb garden on my back deck, and right now, I have a bounty of fresh herbs handy. In the winter or when I am in a hurry, I use dried herbs and garlic/onion powder. Make life simple. Use what you have available, or use what your family likes best. For instance, in my family, we like the extra fennel but skip the red pepper flakes.
1 lb. Tennessee Grass Fed Ground Beef. Get our delicious ground beef here.
1 lb. Tennessee Grass Fed Bulk Italian Sausage, Hot or Mild. Find our great Italian sausage here.
1/2 teas. Garlic Powder, or two cloves fresh garlic, very finely minced
1 teas. Onion Powder, or 1/2 cup fresh onion, finely minced
1 teas. dried basil, or 2 tbs. fresh basil. finely minced
2 tbs. dried parsley, or 1/2 cup fresh parsley, finely minced
1 teas. sea salt
1/2 teas. freshly ground black pepper
Red pepper flakes to taste (optional)
1 teas. fennel seeds (optional)
1/4 cup cold water
1/4 cup finely grated Parmesan Cheese