We almost ran out of meatballs so I knew it was time to make more again. This time I used 2 lbs ground pork and 2 lbs ground beef, 1 cup of shredded mozzarella cheese, lots of garlic, salt, fresh ground pepper, oregano, Italian seasoning, and a little shake of Lawry's salt. Oh and a cup of freshly made bread crumbs (the crumbs were freshly made, not the bread).
I forgot to count how many I made but they're all 1-inch balls and there are A LOT of them! I baked them in the toaster oven on convection bake since I didn't want to heat up the whole house with the full-sized oven.
I put some of the first batch into a quesadilla for Giselle's supper and she liked it so much that she ate another 5 meatballs when she was done.
I think I'll be bringing some to the pool tomorrow for snacking!
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