I thought I made a pretty good meatball.

Then I had my friend Pat’s meatballs.

On another level completely.

So I got some tips, and now I make even better meatballs.

My marinara recipe can be found here.

My meatball recipe is as follows:

1 pound ground beef
1 pound ground pork
1 loaf French bread, crusts removed, ripped into pieces
1/2 bunch parsley, chopped
3 cloves garlic, grated
1 teaspoon salt
1 teaspoon black pepper
2 eggs, lightly beaten

1. Preheat oven to 350°F.
2. Soak French bread in water for 10 minutes, then squeeze out the excess.
3. Combine all ingredients in a large bowl and mix well.
4. Fry a small piece of the mixture in a pan to test for seasoning. Adjust as necessary.
5. When seasoned properly, form into balls and place on a parchment-lined cookie sheet.
6. Bake until the meatballs reach an internal temp of 160°F. Transfer to a J-cloth or wire rack to drain.
7. Add meatballs to the marinara, cover with foil, and stew in the oven for 30 minutes.
8. Plate and garnish with grated Pecorino.