36 each large slice white bread
4 1/2 Cup milk
13 Lb Ground Beef
5 Lb ground pork
5 Tbsp salt
3 Tbsp pepper
1 Tbsp oregano
3 Tbsp Onion Powder
3 Tbsp Garlic Powder
1 Tsp Cayenne pepper
1/2 Cup Olive Oil
2 1/4 Cup parmesan cheese, shredded
1 Tbsp Parsley
18 each egg

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Crumble bread into a bowl and mix in milk thoroughly using a fork. Let stand for 10 to 15 minutes.

Combine beef and pork in a large bowl. Add salt, black pepper, oregano, onion powder, garlic powder, cayenne, olive oil, Parmesan, parsley, eggs, and the breadcrumb mixture. Mix until everything is evenly combined. Wrap and chill in the refrigerator for 1 hour.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray with cooking spray. Using ice cream scoop, roll giant meatballs, 1/4 each, and place in the prepared pan.

Bake in the preheated oven until an instant read thermometer inserted near the center of meatballs reads 150 to 155 degrees F, 30 to 35 minutes.

Remove meatballs from the oven. Option: sprinkle first with Monterey Jack cheese, and then with Parmigiano-Reggiano.

Return meatballs to the oven, and bake until cheese is melted, 5 to 10 minutes more. Top with parsley and serve.

by: Brent Horton

Yield:

Each

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