*** This recipe is online at http://orthodoxkitchen.com/recipes/baked-meatballs/ ***

==============================
   Baked Parmesan Meatballs
==============================
Serves 4 

Ingredients
-----------
1 lb. Ground Beef
1 tbsp. Chopped Parsely, Fresh
1/2 lb. Ground Pork
1/2 cup Tomato Sauce
1 Large finely diced onion
1 tbsp. soy sauce
1 1/2 tsp. salt
1/2 tsp. fresh ground pepper
3 large finely chopped Garlic cloves
1 tbsp. Fresh chopped Parsely
1 tbsp. fresh chopped dill
2 Eggs
2 cups Bread crumbs
1/2 cup Grated parmesan cheese


Instructions
------------
Remove Beef and Pork from refridgerator and allow to come to room tempature.

Mix all of the remaining ingredients, except for bread crumbs and parmesan cheese in a
large mixing bowl and let rest for at least 15 minutes.

Mix in pork and beef.  The best tool for this is your hands. Mix just until the
ingredients are combined, but do not overmix.  Overmixing makes golf balls and not
meatballs.

Let rest for 5 minutes.

Mix bread crumbs and parmesan cheese together. Please note you can use the stuff in the
green can, but fresh grated is much better.

Now sprinkle in 1 cup of the bread crumb mix.  Slowly mix in until mixture dries up
slightly. The mix should not have any standing liquid in bottom of bowl.

Pre heat oven to 350 degrees.  

Place parchment paper on a baking sheet.

Using your hand or an ice cream scoop measure out 2 inch diameter meat balls. Roll getly
into ball shape and place on parchment paper in neat rows.

Once all mix is on parchment paper, wash hands and using a spoon, sprinkle remaining
bread crumb mix liberally on the meatballs.  Its okay to get it on the parchment paper.
(the paper prevents it from burning and smoking.  Also makes clean up easier.)

Bake for 15 to 20 minutes (pull out 1 meatball and break in half to make sure it is
done). 

Once finished, remove from baking sheet and place in large bowl to serve family style
with Pasta and tomato sauce.  

JEC