Italian Meatballs

• 1/4 loaves Challah Bread, Broken Into Chunks With Your Hands
• 1/2 cups Whole Milk
• 1/2 cups Finely Grated Parmesan
• 18 cups Fresh Basil
• 18 cups Fresh Parsley
• 2 Tablespoons Tomato Paste
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 2 whole Large Eggs, Room Temperature
• 2 cloves Garlic, Minced
• 1 pound Ground Turkey
• 1 pound Ground Chicken
• 1- 1/4 pound Italian Seasoned Ground Turkey Sausage
• Olive Oil, For Drizzling

1. For the meatballs: In a large bowl, combine the challah and milk.
2. Next, add the Parmesan, basil, parsley, tomato paste, salt, pepper, eggs and garlic.
3. Using a spoon, work all the ingredients together.
4. Add the ground turkey, chicken and sausage meat.
5. Using your fingers, gently mix all the ingredients until thoroughly combined.
6. Preheat oven to 325 F.
7. Using your hands, form the meat mixture into fairly large meatballs.
8. Place the meatballs on a heavy non-stick rimmed baking sheet, spacing them an inch or so apart.
9. Drizzle with olive oil (this is optionalI did not) and bake until cooked through, 20 25 minutes.
10. Serve with marinara and spaghetti.

loaves, milk, parmesan, fresh basil, parsley, tomato paste, salt, pepper, eggs, garlic, ground turkey, chicken, italian, olive oil

Taken from tastykitchen.com/recipes/main-courses/italian-meatballs-5/ (may not work)