Ingredients
16
16 servings
- •2 tablespoons bacon fat
- •3 cups finely chopped onion
- •6 cloves garlic, finely chopped
- •1 loaf fresh Italian bread, or more as needed
- •0.5 cup whole milk
- •0.5 cup chicken broth
- •2 eggs, beaten
- •0.5 cup chopped fresh parsley
- •2 tablespoons Celtic sea salt
- •1 tablespoon Worcestershire sauce
- •1 tablespoon Dijon mustard
- •1 teaspoon Italian herb seasoning (such as Penzeys)
- •1 teaspoon ground black pepper
- •3 pounds ground beef
- •1 pound bulk pork sausage
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease rimmed baking sheets lightly.
- Heat bacon fat in a pan over medium heat. Saute onion and garlic in the hot pan until soft, 5 to 7 minutes. Remove from heat and allow to cool.
- While mixture cools, cut the loaf of bread in half horizontally. Scoop out the white bread, leaving a boat-like shell of crust; save crust for pizza bread or garlic toast. Tear white bread into pieces (should yield 5 to 6 cups) and place into a bowl.
- Combine milk, chicken broth, and eggs in a bowl. Pour over the torn bread. Mash bread into small pieces with your fingers. Stir in cooled onion and garlic; mix well. Add parsley, salt, Worcestershire, mustard, Italian seasoning, and pepper. Mix very well.
- Combine ground beef and sausage in a large mixing bowl using your hands. Add bread mixture, about 1 cup at a time, mixing well with your hands between each addition, until all is combined evenly.
- Form meatballs and place on the prepared baking sheets.
- Bake until meatballs are browned and no longer pink in the centers, about 30 minutes.
Nutritional Facts
Per 16 servings
- Calories: 372
- Carbohydrate: 26g
- Fat: 19g
- Fiber: 2g
- Protein: 24g
- Sugar: 2g
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