The Bayou Italian's Meatballs

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Ingredients:

• 1 pound ground chuck

• 1 pound ground Italian sausage

• 3/4 cup grated Locatelli Pecorino Romano

• 3/4 cup Vigo seasoned Italian bread crumbs

• 2 eggs

• 3/4 cup whole milk

• 2 teaspoon freshly chopped Italian flat leaf parsley

• 1/2 teaspoon Italian seasoning

• 2 teaspoon fine garlic powder

• 1 teaspoon Kosher salt

• 1/2 teaspoon black pepper

• Canola oil for frying

Preparation

Combine ground beef and sausage in a large mixing bowl, add Romano cheese, eggs, parsley, garlic powder, Italian seasoning, salt, pepper, bread crumbs and milk. Hand mix until ingredients are thoroughly blended together. Cover bowl and refrigerate for an hour.

Shape the meatballs into desired size, about 2-3" balls. Set aside meatballs for sauteing.

Heat Canola oil in a skillet. Add meatballs but leave enough space so meatballs can heat all the way. Turn meatballs so that they brown on all sides. Be sure not to burn, meatballs should be slightly crisp. Remove from skillet and place on paper towels for draining. Finish cooking meatballs in tomato sauce.

Alternately you can drop the meatballs in your tomato sauce raw and slow cook. Meatballs are fully cooked when they float to the top, about an hour.

Makes 15-20 meatballs