Okay, I guess I need to explain the titles here. My friend Stan absolutely loves my meatballs. Stan and my dear sister Claire were housemates for almost 33 years. Stan is family, and I love him dearly.
I was up in Massachusetts because my sister was in the hospital. I decided to cook up several things to freeze for when she came home, to make things easier for them. I made my chicken noodle soup, a big batch of chocolate chip cookie dough, and a big pot of my meatballs and sauce.
Stan loved those meatballs! He talked about them forever after I left, and, predictably, they became known as Stan’s Balls. When I planned a visit back that October, Stan said, “Yay! Balls in the Fall!!”
Over the years, as we get older, we all know our tolerance of different foods changes. Stan started having trouble with red meat and stopped eating it. When I was up there Christmas of 2017, when my sister passed away, I did a lot of cooking. I was getting ready to make Shepherd’s Pie, and Stan asked me if I could use something besides ground beef. As I typically use lamb for my Shepherd’s Pie, I suggested that. Oh my gosh the face he made was too funny! That was a definite No! He suggested ground turkey, which I thought would be too dry. We settled on half turkey and half ground pork, and it was….. Deee-Lish! It was so good in fact, I started using that combo for meatloaf too, and, you guessed it…. for Stan’s Balls!
I always thought my meatballs were really good, but this combination of ground turkey and ground pork made them even better. Now you can certainly make them with beef and pork, or all ground beef. The choice is yours!
In a large mixing bowl measure 1C soft bread crumbs and 1C grated Parmesan cheese. Add 1T Italian seasoning, 1t kosher salt, and 1t ground black pepper. Whisk to combine. In a small bowl, whisk 2 eggs and 1/4C whole milk. Pour egg mixture into breadcrumb mixture and whisk to combine. Now, crumble 1 lb ground turkey and 1 lb ground pork over the mixture in the bowl. Using your hands, thoroughly mix everything together. Roll in your hands into 1 1/2 inch balls and place on foil lined rimmed baking sheet sprayed with cooking spray. You should get about 30.
I bake my meatballs in the oven. I don’t fry them and I don’t throw them raw to cook in sauce, and the reason is grease. Even when you drain the fried meatballs well, you have still added calories and grease you will not miss. As for the calories and grease added by cooking them in the sauce…. well you definitely won’t miss it!
So, the meatballs are laying on the foil lined rimmed baking sheet. Lay another sheet of foil loosely over top and bake in a 400 F oven for about 20 minutes until juices run clear. Drain on paper towels.
You can add the meatballs directly to your sauce, or you can cool them completely, place in a freezer bag, and freeze until ready for use.
I hope you enjoy these meatballs. Stan sure does!