Classic Meatballs

In a large bowl, combine Ground Beef (1 lb) , Ground Pork (1 lb) , Breadcrumbs (1 1/2 cups) , Eggs (4) , Parmesan Cheese (1/2 cup) , Garlic Powder (1/2 Tbsp) , Ground Black Pepper (1 tsp) , Salt (3/4 tsp) , and Dried Oregano (1/2 tsp) . Mix well, using your fingers or a fork.

Working with small sections of the meat mixture, roll each section between your palms to create a ball about 1″ in diameter. Continue until the entire mixture has been rolled into balls.

Heat Olive Oil (3 Tbsp) in a large frying pan over medium heat until oil glistens and pan is hot. Add meatballs to pan in batches to form a single layer, allowing a bit of space between the meatballs.

Turn meatballs as the bottom side begins to brown, allowing a crisp exterior to form on as much of the meatball as possible, and until meatballs are cooked through.

Remove meatballs to a plate lined with paper towels to soak up any excess grease.

You can add the meatballs directly to the pasta sauce if you wish, but I prefer to place them on top of each plate of Spaghetti (to taste) and Pasta Sauce (to taste) . Garnish with parmesan cheese if desired.