Italian (Or Assyrian) Meatballs
1 cup Italian bread crumbs. (For Assyrian, use 1 cup cooked rice instead)
1 small onion, minced. (I use a food processor)
½ cup finely grated Parmesan cheese. (For Assyrian, either omit or use feta cheese)
½ cup chopped fresh basil leaves
½ cup chopped fresh Italian parsley leaves. (For Assyrian, use cilantro instead)
1 tablespoon tomato paste. (For Assyrian, this is optional)
3 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 pound ground beef
1 pound ground pork. (For Assyrian, try ground lamb instead of pork. Or a combination of beef, pork, lamb)
Extra-virgin olive oil, for drizzling
Preheat the oven to 400 degrees F.
In a large bowl, mix all the ingredients and knead until thoroughly combined.
Roll into 1-2 inch balls and place on foil-covered baking sheet. Drizzle each meatball with olive oil and bake for 20 minutes or until cooked through. I check with a thermometer until the internal temperature of the meatballs reach 165°F.