Italian Meatballs

• Meatballs
• 1 1/2 lbs ground beef
• 1 1/2 ground pork
• 10 eggs
• 8 oz bread crumbs
• 8 oz Parmesan cheese
• 1 1/2 handfuls of dried parsley
• 2 tsp ground black pepper
• 1 tbs poultry seasoning (Bell's if possible)
• 2-2 1/2 tbs garlic powder
• Sauce
• 6 8 oz tomato sauce
• 2 28 oz cans of crushed tomatoes
• 2 8 oz cans of tomato paste ( + one can of water per can of paste)
• 1 tsp EACH of garlic and onion powder and black pepper

1. Mix all meatball ingredients together. They can sit for up to several hours in the fridge.
2. Heat sauce contents gently to medium heat then start adding teaspoon sized meatballs. (you will likely need 2 large pots.)
3. Once you're finished adding meatballs, heat through for probably 45-60 minutes at med-low heat.
4. These meatballs freeze very well, in bags or plastic ware. Spinach (frozen or fresh) makes a really nice addition whether fresh or while you are reheating the meatballs.
5. Will feed at least 10 at first sitting. It is definitely worth cooking for less and freezing in small or large containers for future events.

meatballs, ground beef, ground pork, eggs, bread crumbs, parmesan cheese, parsley, ground black pepper, poultry, garlic, sauce, tomato sauce, tomatoes, tomato, garlic

Taken from www.epicurious.com/recipes/member/views/italian-meatballs-50153650 (may not work)