Melt-In-Your-Mouth Meatballs

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Recipe byNazzareno

Notes:

**note** you may also bake the meatballs at 180°c for 25 minutes or until cooked through.

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Ingredients:

680.38 g a mixture of ground beef and ground pork will work well
1 large egg, slightly beaten
118g grated parmesan cheese
78 breadcrumbs or use enough to hold the meat together [no dry breadcrumbs]
29g fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
4g salt
4g fresh ground black pepper
78ml milk
2g dried oregano (optional, or to taste)
59g chopped fresh parsley

Mix all ingredients together in a large bowl.
Shape into small meatballs (at this point you can place on a baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).

Drop the meatballs into simmering pasta sauce; do not stir for at least 20 minutes or you will risk breaking the meatballs.
Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.