This recipe makes a bunch and freezes quite well. Perfect over spaghetti or on meatball subs. To save more calories and fat look for extra-lean ground pork.
Makes 21 meat balls with sauce
2 large slices bread, crusts trimmed, torn into pieces
1/2 cup milk
1 1/2 pounds 95% lean ground beef
1 1/2 pounds ground pork
2 large eggs
1/2 cup chopped fresh parsley
1/2 cup grated Parmesan cheese
2 tablespoons garlic powder
2 teaspoons salt
2 teaspoons pepper
2 26-ounce jars prepared tomato pasta sauce (about 6 1/2 cups) – Barilla or Wegman’s Tomato Basil sauces are great
3 cups water
Combine bread and milk in small bowl. Let soak 10 minutes. Squeeze bread to release excess milk; discard milk.
Place beef, pork and next 6 ingredients in large bowl. Add soaked bread and mix thoroughly. Using moistened hands, shape mixture into 21 meatballs, using about 1/3 cup for each.
Heat large pot, sprayed with cooking spray, over high heat. Working in batches, add meatballs to pot and brown on all sides, turning often, about 6 minutes per batch. Transfer cooked meatballs to bowl.
To pot, add pasta sauce, water and meatballs. Simmer over medium heat until meatballs are tender and sauce thickens to desired consistency, stirring occasionally, at least 1 hour.