Meatballs

A friend made these for me once and I fell in love with the recipe. When I make them now I usually triple the recipe so I can make enough to freeze extras to go with the pasta sauce.

Recipe

Adapted from William Sonma

1/4 c. Italian breadcrumbs

1/4 c. milk

1/2 pound mild italian pork sausage, casings removed

3/4 pound ground beef

1 egg

1/2 c. low-fat ricotta

1/2 c. finely shredded parmesean

1 large shallot, minced

1 garlic clove, minced

1/8 tsp. nutmeg

1/8 tsp. cloves

1/2 tsp. dried margoram

Salt and pepper

Directions

In a large bowl combine bread crumbs and milk and mix well. Add remaining ingredients. Seasonwith salt and pepper. Mix until just combined. Form into balls 1/2" to 1" in diameter (I use a #40 discher to portion out the meatballs - it's a great size and keeps them uniform). Place on cookie sheet lightly sprayed with cooking spray.

Place in 350 oven for 10-12 minutes or until meatballs are cooked through. Remove to paper towels to soak up any extra grease.

Serve warm with spaghetti and pasta sauce. I put the leftover meatballs in ziptop freezer bags in groups of 12-15 and freeze to eat with future meals.