I don't exactly remember why, but I glanced at it and somehow randomly decided that I would add panko and Italian sausage to the recipe and substituted Parmesan cheese with the more economical Pecorino.
The spousal unit declared that the meatballs were tear-inducing good, and then proceeded to ration them. So I think they must be pretty good. Over the years I sort of simplified the recipe, and the recipe can be thrown together in about 30 minutes + about 60 minutes of unsupervised cooking time.
1. Remove the Spicy Italian Sausage from their casings, and mix the sausage meat with the ground beef. Throw in all the ingredients and literally hand mix the mixture until all the ingredients are well integrated. If you have sensitive hands or suffer from mysophobia, I suppose you could put on a pair of gloves (although if you suffer from mysophobia, you probably shouldn't eat or breathe, so I recommend sticking your head in a plastic bag).
|Punch it as if it were your worst enemy!|
3. Place meatballs in baking tray. I use a roasting pan with a rack so that the underside of the balls get an opportunity to experience convection and the meatballs don't sit in a puddle of fat. I sort of help them brown a little by spraying the meatballs with a butter based baking spray. Put them in an oven preheated to 350°F for 30 minutes.
|This time I rough chopped my onions because I was lazy.|
No adverse impact to the texture or flavor of the meatballs.
5. After the meatballs have been in the oven for 30 minutes, dump them into the sauce for another 30 minutes. Thereafter, serve on your carbohydrate of choice. I ate them on linguini. Leftovers were consumed on yummy sour-dough rolls.
|Misshapen but yummy.|