The Best Meatballs

Growing up, my mother wasn't the greatest cook. And she won't mind me saying so since she is the first to admit it. When she decided to make meatballs, her recipe consisted of ground beef and breadcrumbs shaped into balls, and that was it. She then proceeded to add these balls of meat into a pot of canned tomato sauce. After years of enduring this wonderful meal (ha!), I learned what real meatballs are made from. Now I have trained my mother to make this delicious recipe which consists of more than just meat and breadcrumbs.

The Best Meatballs
Serves 6

3/4 pound lean ground beef
1/4 pound ground pork
1 cup seasoned breadcrumbs
1/2 cup milk
2 eggs
2 cloves garlic, minced
1/2 cup Parmesan cheese
1 teaspoon Italian seasonings
salt and pepper

Combine all ingredients in a bowl with your hands. (Sorry, that's the best way to do it!) Make sure the mixture is completely blended. Spray a large skillet with nonstick cooking spray. Form the meat into balls (you should have about 24) and cook in the prepared skillet, cooking on all sides until browned. Place cooked meatballs in a large pot with your favorite jarred spaghetti sauce or homemade sauce, cover the pot, and cook for 1 hour over a very low flame. Serve with your favorite pasta.

(For those of you counting points, it's 2 points per meatball.)