John Catz’s World Famous Meatballs

Ground beef and a pound of the family-recipe Hot sausage

Before you begin cooking, fix yourself a mixed drink. Proceed!

Ingredients
2 pounds ground meat (use 75/ 25 fat ratio)
1 pound Italian Sausage  (Catz uses BJ's sweet – not lean; more fat gives more taste)
2- 3 eggs
1 medium onion finely chopped
garlic powder or 3 to 4 cloves finely chopped
½ cup Parmagian (good stuff) cheese
2 slices finely chopped Italian (preferred), white (last resort), or Chibatta bread
¼ to ½ cup parsley  (Catz uses the dried stuff from BJ’s – if fresh add more)
Salt and pepper to taste

Directions
Mix all but the sausage into a bowl. The consistency should resemble that of a hamburger before cooking. If the mixture is too wet, add a little more bread. If it's too dry, add a little milk.

Meanwhile, begin to heat plain old corn or canola oil  (1/4 inch deep) in a black skillet (preferred) or frying pan to medium heat. A little butter never hurts, either.

Remove sausage from the casing and add to the mixture. The number of meatballs depends on the size. Catz makes his about the size of a golfball and gets about 40 out of the batch. Fry in small batches (5-6 golfball sized ones at a time) so that the meatballs will cook more evenly. Turn occasionally to brown on all sides. The meatballs should be brown on the outside and medium rare in the center. Remove  to paper towel lined plate to absorb the oils.

Once cool, package 5 to 6 to freezer bags and freeze for future use. When you start your sauce, add a package of thawed meatballs and let them finish cooking in the sauce.

Cin dun!