• 8 cloves garlic, minced
• 1 bunch of basil, chiffonade (sliced into thin ribbons)
• 1 bunch of parsley, chopped
• 5 lbs ground beef (80% lean & 20% fat)
• 5 eggs
• 1 cup breadcrumbs
• 1¼ cups grated Parmigiano-Reggiano cheese
• ½ cup beef stock
• ½ cup cold water
• 2½ tbsp sea salt
• ½ tsp fresh ground pepper

1. Preheat oven to 350º
2. Hand-mix all ingredients
3. Wet your hands slightly and roll meatballs into 2”-round balls (about 2½  oz each)
4. Lay meatballs evenly with a 1" gap between each on a baking sheet and bake for 20 minutes.
5. Serve with Classic Marinara sauce, top with grated cheese, and garnish with fresh basil

TIP: These meatballs freeze really well. Freeze them in sauce for best results