FIREPIT PIZZA TAVERN’S MEATBALLS

4 eggs

1/4 cup buttermilk

1 onion, finely chopped 5 cloves garlic, minced 2 tablespoons chopped fresh

parsley

2 teaspoons chopped fresh

oregano

2 teaspoons chopped fresh

basil

1 tablespoon salt

1 tablespoon crushed red

pepper

1 cup unseasoned breadcrumbs

or panko

1/4 cup grated Parmesan

1 pound ground beef

1/2 pound ground pork or Italian

sausage

Water

Heat oven to 400 degrees. Lightly grease a roasting pan.

In a large mixing bowl, combine eggs and buttermilk. Add onion, garlic, parsley, oregano and basil. Whisk together, then add salt and crushed red pepper and mix thoroughly. Fold in breadcrumbs and Parmesan, and let mixture sit 5 minutes to hydrate the breadcrumbs. Add the ground beef and ground pork and using your hands, mix until well blended. Do not overwork the mixture.

Using your hands, scoop out 3-ounce balls (about a heaping ⅓ cup), lightly roll to shape into balls and arrange in roasting pan. When all balls are formed, add enough water to come to ¼-inch deep around the meatballs and cover pan with aluminum foil. Bake 45 minutes or until the meatballs reach an internal temperature of 145 degrees. Uncover the pan and continue baking until the meatballs brown and the internal temperature reaches 165 degrees, about 10 more minutes. Remove from oven, cool and use as pizza topping, serve over pasta or just enjoy by themselves.

Makes: 12 meatballs.

Per meatball: 181 calories (percent of calories from fat, 46), 15 grams protein, 9 grams carbohydrates, 1 gram fiber, 9 grams total fat (3 grams saturated), 101 milligrams cholesterol, 644 milligrams sodium.

CHRIS HUNT/FOR THE AJC