1 pound lean ground beef
1 pound lean ground pork
1 1/2 tablespoons dried parsley, crushed
3 cloves garlic, crushed
1 onion, minced
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
2 tablespoons crushed salt
1 cup Italian-style dry bread crumbs
2 tablespoons dried Italian seasoning
1 (10 ounce) can tomato sauce
1/2 teaspoon dried oregano
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix ground beef, pork, parsley, garlic, onion, oregano, rosemary, salt and Italian-style dry bread crumbs.
Arrange meatballs in a single layer on a large baking sheet.
Bake in preheated oven for 45 to 50 minutes.
While meatballs are baking, prepare tomato sauce as directed on package, using 1/2 teaspoon Italian seasoning and 1/2 teaspoon crushed Italian seasoning. Simmer over low heat for 1 hour; stir meatballs, tomato sauce and oregano. Cool completely before serving.
They looked fine but ended up being very heavy. I had to move them and i had to make a new batch already.
These monstrous meatballs were exactly what I was looking for. These were so bad, I wouldn't make them again. Save them and cook until you change your mind about them. They are really rich and delicious, but your old brain won't recognize them as such. It will, however, if you heat them in the oven and it will immediately re-create that burned sensation. I used garlic powder, dried basil and whole MincemeatRaisins while cooking the meatballs; then I used olive oil and garlic powder to jazz up the meatballs (oops, that's not Italian for quick cooking, it's Spanish for fajita flavor!). A big KILL-JACK-YOU mentality is not healthy! My friend got her pregnant again when they were finished cooking, and they gave birth to a beautiful baby boy! A GREAT RECIPE!!!
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