Classic Meatballs

I feel like I'm breaking the law by posting this recipe for meatballs. Everywhere I look there are healthy recipes designed to help one detox after the holiday season. I feel like a rebel bucking the system and thumbing my nose to those who think we all should be indulging in lighter fare.

I just don't feel the need to detox, yet.

I'm still craving comfort food and warm cozy meals-- is that so wrong?

Salad just doesn't sound good.

Unless it's served alongside these...

This is the kind of stuff I am craving in January.

I like to make these meatballs and freeze them. That way I have them on hand whenever a craving strikes. They are great served with a tasty tomato sauce and spaghetti, but I also like them tucked into a hoagie bun and topped with melted mozzarella cheese.

They are easy to make and very versatile...

In a large bowl combine 1 pound of ground beef, 1 pound of Italian sausage, 3 eggs, 1/2 cup plain bread crumbs, 1/2 medium onion (finely chopped), 3 or 4 garlic cloves (minced), 1/4 cup of shredded Parmesan cheese, 1/4 cup milk, 2 teaspoons chopped fresh thyme, 1 tablespoon chopped fresh parsley, and a couple pinches of salt and pepper. Mix it all together until just combined.

Form the mixture into meatballs the size of golf balls on steroids. Line them up on a cookie that is lightly coated with cooking spray.

Bake at 375 degrees for 25-35 minutes or until the meatballs are cooked through. 

Serve and be comforted.