½ MED onion (minced fine)
5 cloves garlic (minced fine)
2 MED carrots (minced fine)
4 MED mushrooms (minced fine)
1 C Italian-style breadcrumbs
1 LB ground pork
1 LB ground beef (90/10)
1 egg yolk
1 TSP salt
½ TBS black pepper
Oven: 400
Makes ~48 ¾ OZ (purple-handled portioning scoop) meatballs.
To make things simpler use a food processor to finely mince the onion, garlic, carrots and mushrooms (do not mice so fine as to liquefy the veg – panko crumb size). All all ingredients to a large bowl and mix thoroughly with gloved hands, taking care not to overmix as this will make the meatballs dense and tough.
Portion and lightly roll into balls, placing on a lined half-sheet pan, spaced evenly. Bake for 12-15 minutes, or until meatballs reach 165˚ in the center. Alternatively, cook to 135˚ – 145˚ in the center, and allow to finish cooking in the sauce of your choice.