Mix all the ingredients. Shape the mixture into balls.
I bake my meatballs, I don’t need them crispy at this point. Once they are cooked through, I let them cool.
Once they are cool, I take my extra meatballs and freeze them in freezer ziploc baggies. I count 4-5 meatballs per serving, depending on what I am fixing.
Once the meatballs are baked. I add about 2 cups of Ragu Traditional Spaghetti Sauce into a pan, or skillet – I used a beautiful cast iron skillet for my dinner.
Add as many meatballs as you need, about 4-5 per person, to the skillet, and then top each meatball with a good sprinkle of Parmesan cheese, then a few sprinkles of mozzarella cheese. Sprinkle on your chopped parsley as well. Then put back in the oven for another 15 – 20 minutes at 350 degrees until hot and the cheese is melted.
Notes
This dinner goes great with a big luscious salad filled with fresh veggies!