Ingredients

• 1 big handful Italian parsley, de-stemmed and finely minced
• 1/2 cup yellow onion, finely minced
• 1/2 cup celery, finely minced
• 3 garlic cloves, finely minced
• 1 & 1/2 tsp kosher salt
• 3 tbsp Olivino Denissimo Balsamic or Olivino Traditional Balsamic
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 cup bread crumbs
• 2 eggs
• 1 tbsp Olivino Garlic Olive Oil ( or any kind of your choosing) plus more for searing
• 1lb ground beef
• 2lbs ground Italian sausage

  Directions

1. Place all ingredients in a large mixing bowl and mix well to combine.
2. Roll or dish out mixture into 1 inch meatballs.
3. In a large pan over medium-high heat, sear meatballs on all sides with reserved olive oil (enough too keep them from sticking to the pan) until they reach an internal temperature of 165 degrees. Don't overcrowd the pan, it works best in batches.
4. Drain and serve! (We like to add them to warm marinara and serve with a garlic crostini, also makes delicious meatball subs)