ITALIAN-STYLE MEATBALLS

Makes: 48 meatballs

2 lbs (907 g) ground beef

1 lb (454 g) mild Italian sausage meat

4 cloves garlic, minced

1 cup (250 mL) finely chopped onion

3 oz (86 g) Parmesan or Grana Padano cheese, grated

2 tbsp (30 mL) finely chopped parsley

2 tsp (10 mL) salt

1 tsp (5 mL) freshly ground black pepper

2 large eggs

2 cups (500 mL) panko bread crumbs

1 jar passata (strained tomato purée)

1 1/2 cups (375 mL) water

1. Combine all of the ingredients in a large bowl and mix with your hands until well blended. If you have a stand mixer large enough to hold the ingredients, use it with the paddle attachment.

2. Heat the oven to 350 F (175 C). Form the mixture into 2-inch (5 cm) balls (approximately 2 tbsp/30 mL)) and place in two 9-by-9-inch (22.5-by22.5-cm) large baking dishes. Bake for 15 minutes.

3. Remove from the oven and drain off the fat. Combine the passata with the water and pour over the meatballs. Cover and bake for 1 hour. Remove from the oven and cool. Can be made 2 days in advance and refrigerated, covered.

Note: This makes quite a few meatballs. You can halve the recipe or freeze half for another meal.