I was in charge of making the meatballs- I was going to use my favorite turkey meatball recipe, but I knew this crowd would more likely go towards a beef/pork mixture. I went straight to my favorite source, Cook's Illustrated, because they rarely ever steer me wrong. I also looked at several other cooking websites, and finally adapted came up with what I think it a rather darn good meatball recipe!
I prefer baking my meatballs (who wants to sit over a hot stove and brown meatballs in numerous batches?)- Not this one. I rolled these meatballs into little balls (thanks to my handy dandy cooke scoop, which made them all uniform in size) and popped them into the oven. Easy and delicious!
- 2-1/4 cups Panko breadcrumbs
- 1-1/2 cups buttermilk
- 1-1/2 tsp powdered gelatin
- 3 Tbsp cold water
- 2 lb ground beef
- 1 lb ground pork
- 3 cloves garlic, minced
- 3 eggs
- 1-1/2 cups freshly grated Romano cheese (I use grated Kraft's Parmesan cheese in a can)
- 3 Tbsp dried parsley
- 1-1/2 tsp salt (I used garlic salt)
- 1/2 tsp black pepper
- Preheat oven to 450 degrees. Line (2) baking sheets with foil.
- Combine the breadcrumbs and the buttermilk. Stir well, and set aside.
- Combine the gelatin and cold water in a measuring cup. Stir well, and set aside.
- Combine the beef and pork in a large bowl. Add the garlic, eggs, cheese, parsley, salt, pepper, buttermilk/panko mixture, and the gelatin mixture. Combine until just mixed (don't work the meat more than necessary.)
- Shape into meatballs (I use this all the time to make my meatballs.)
- Bake for 20 minutes.
Yield: 65-70 meatballs
Source: Cook's Illustrated