Ingredients

1/3 cup breadcrumbs
whole milk - enough to cover bread crumbs
1# ground beef
1# ground pork
1/2 c tbsp fresh parsley
4 tbsp grated parmesan cheese
1 egg
1 small sweet onion, finely diced
4 cloves garlic, diced or sliced fine
1 tsp chile flakes (more if you like spicy)
2 cups beef stock
1 can petite diced tomato (drained)
1 jar marinara sauce (or 2 cups homemade marinara)
olive oil
salt
coarse black pepper
beer

Method

1. Put breadcrumbs in small bowl. Add milk and stir. Set aside.

2. In a large bowl place both meats. Add most of the parsley, parmesan cheese, and egg. Season with salt and pepper. Mix together briefly. Let stand at room temperature while performing next steps.

2. Add olive oil to skillet and begin heating. When oil is hot, add onion and saute for 1 minute. Then add garlic and saute for an additional minute. Then add chile flake, and saute until onion is browning and garlic is fragrant. Add a splash of beer if needed.

3. Remove skillet from heat and add pan contents to the bowl containing the meat. Also add the soaked breadcrumbs. Mix by hand until well incorporated.

4. Wipe the skillet out. Add 2-3 tbsp olive oil. Do not heat yet.

5. Make meatballs, golf ball size. When forming, squeeze hard, then gently roll to shape.

6. Turn heat to medium-high under skillet.

7. Gently powder the meatballs individually with flour. Add to pan. brown for 2-3 minutes, then turn over and brown for additional 2-3 minutes, try and brown the sides with tongs.

8. Add beef stock. Let cook until liquid very reduced and check temp. of meatballs using a thermometer. Target temp is 155. Do not over-cook.

9. Add marinara and tomatoes and heat thorugh. Season and taste. Remove from heat.

Optional for Meatball Subs: Place on hoagie rolls with generous portion of tomato sauce, and generous sliced of mozzarella cheese. Top with a sprinkle of remaining parsley. Broil on high until cheese is melted and slightly browning.