Meatballs are a handy item to have in your freezer when you need to create lunch or dinner in a hurry. They can be baked in the oven or cooked on the stove-top. Once they cool to room temperature, place them on a tray in the freezer, and when solidly frozen, transfer the meatballs to freezer bags or containers. Defrost them in the refrigerator and add them to soups, slice them for sandwiches, or serve them with purchased tomato sauce or homemade Farm Stand Marinara Sauce for a classic spaghetti and meatballs repast.


3 large eggs (lightly beaten)
1/2 cup milk
1 tablespoon minced fresh garlic
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
2 teaspoons salt
1 teaspoon Freshly ground black pepper
1/2 teaspoon red pepper flakes
1 1/2 cups freshly grated parmesan or asiago cheese
1 cup dry, unseasoned bread crumbs or crushed saltine crackers
1 pound lean ground beef
1 pound ground pork


Position a rack in the middle of the oven and preheat to 400 degrees F. Lightly oil a baking sheet or line with oiled aluminum foil (for easier clean-up); set aside.

Combine the eggs, milk, garlic, herbs, salt, pepper, and pepper flakes in a large bowl and whisk to blend. Mix in the cheese and bread crumbs.

Break up the ground beef and pork with your hands and add it to the bowl. Using your hands, combine the mixture until it's thoroughly blended but working the meat as little as possible. A light touch mixing and forming the meatballs guarantees they'll be tender.

Gently form the meat mixture into 2-inch round balls and place on the prepared baking tray, positioned so they don't touch each other.

Bake for 25 to 30 minutes, or until an instant-read thermometer registers 160 degrees F.


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