Categories: Pasta

Ingredients

• 1 1/2 lbs. ground chuck
• 1 lb. ground spicy Italian sausage
• 3/4 cup panko
• 1/2 cup grated Parmesan
• 3 garlic cloves, minced
• 1 tbsp. minced fresh parsley
• 2 tsp dried basil
• 1 tsp kosher salt
• 2 large eggs, lightly beaten
• 3 quarts water
• 6 beef bouillon cubes

Directions

1. In a large bowl, combine beef, sausage, bread crumbs, cheese, garlic, parsley, basil and salt. Add eggs, stirring gently to combine. Shape mixture into 2 1/2-inch balls.

2. In a large Dutch oven, bring 3 quarts water to a boil over medium-high heat. Stir in bouillon cubes until dissolved. Reduce heat to medium-low. Working in batches if needed, add meatballs to pot; simmer until cooked through, 15-20 minutes.

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