Let's make some meatballs!
Makes 18 meatballs
1 cup breadcrumbs, or house-seasoned croutons
1 cup heavy cream
1 pound ground beef
1 pound pork sausage
1 cup chopped onion
3 cloves garlic, minced
2 eggs, beaten
⅔ cup grated Parmesan, plus extra for topping
¼ cup chopped flat-leaf parsley
1 tablespoon House Seasoning (salt, pepper, granulated garlic, onion powder and smoked paprika)
Preheat oven to 400ºF. Line a baking sheet with aluminum foil.
In a small bowl, soak breadcrumbs or croutons in milk.
Crumble ground beef and sausage in a large mixing bowl. Add onion, garlic, eggs, Parmesan, parsley, House Seasoning and milk-soaked croutons. Gently mix together and form into round balls, roughly 2 ounces each.
Place meatballs on foil-lined baking sheet and bake for 18 to 22 minutes, or until thoroughly cooked. Garnish with extra Parmesan.
Heavy cream will add a creamy richness to these meatballs, but feel free to use milk for fewer calories.