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| 2 eggs slightly beaten, 1 cup of whole milk, 1 cup Italian bread crumbs, 2 teaspoons freshly ground black pepper, 2 teaspoons Smoked Salt, ½ cup Parmesan cheese and 3 tablespoons of minced garlic. |
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| 4oz. Cheese cubed. (I used Habanero cheese in this batch) |
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| 2 pounds 80/20 ground beef and 1 pound of fresh ground pork. |
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| Mix the milk into the beaten eggs. |
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| Mix the Parmesan cheese, salt, pepper and garlic into the bread crumbs. |
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| Mix everything together into a large bowl. |
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| Foil lined baking sheet with wire rack insert |
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| Mix everything together by hand. |
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| I use a 2 tablespoon coffee scoop to measure out meatballs. I wear food prep gloves and dip my hands and the scoop in water every 5-6 meatballs to keep the mixture from sticking. |
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| A chunk of cheese into each meatball. |
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| This recipe will make 50-60 meatballs of this size. |
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| This batch was baked in a 350° oven for 35-40 min. |
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| Transferred to a pan to cool off in the refrigerator before being flash frozen then vacuum sealed and put in the freezer in small batches for later use. |
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| Saved a few before freezing and simmered in some red sauce to make a couple meatball sandwiches. A little extra Parmesan cheese to top things off. |
