Made some meatballs. Turned out fantastic!

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I used a recipe I found on the Chef Show with John Favreau and then modified. Wife really wanted meatballs and the good Italian places are closed on Sundays...
1. 1 pound beef (85/15)
2. One pound pork (80/20)
3. I took some leftover French bread, toasted it and then grounded it up. I tossed it with an oil mix including oregano. Probably half a cup yield
4. Here’s what I took from the show. We had some left over garlic, so I did a quick confit. Pulsed it up with a half onion and the oil. Definitely made the meatball creamier.
5. Added grated Parmesan on top. And chili flakes
6. Mixed I. With two eggs.

Sauce:
1. Managed to get some tomatoes in our garden, so sautéed those with a can of San Marzano tomatoes, basil, some of the onion/garlic confit paste I had. Let it simmer while I was making the meatballs.

The Saints game was on, so I got lazy and put it all in the roasting pan at 400 for an hour. Meatballs were tender. Definitely more loaf than meat though. Wish I had done the following:
1. Browned the meatballs alone. Was a lot of fat that was reabsorbed into the sauce. Or use a leaner pork. Also add more herbs and cheese, and some salt.
2. Let the sauce simmer longer.
3. Buy a bigger loaf of bread to make a huge meatball sub.

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Yum.. recipe?

Made a sub...

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