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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I don’t use a recipe, I just eyeball it because my husband’s family makes and eats a lot of meatballs and I learned from his mom. However the game changer in making large quantities is that I bought a metal “cookie scoop” and use that to portion out the balls onto my cutting boards and enlist my elementary age kids to roll them into nicely shaped balls. We’re like a meatball assembly line. I make meatballs for big parties and they are always gobbled up. [/quote]

The recipe is roughly -
Per 1lb of meat: soak a slice of white bread in milk and squeeze most of the milk out. Mix meat, wet bread, 1 large egg, and 1 clove of garlic put through the garlic press. 
Add fresh or dried oregano, salt, and pepper to taste. 
If you want to be fancy, add Parmesan cheese and fresh basil to the mix. If they are too soft, add some plain breadcrumbs.

I usually use 1/2 turkey and 1/2 pork, but for parties I avoid pork and use turkey alone or turkey and beef depending on the guests. 
[/quote]

NP - I use a very similar recipe, and the cookie scoop really does make a difference for large quantities!!  It used to bother me that they airways ended up with one flat side, not perfect spheres. That no longer bothers me :).[/quote]

I use a similar recipe as well but add some Worcestershire sometimes. The parmesan cheese makes the difference in my opinion.[/quote]

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