1/2# ground pork
1/2# ground lamb
1/2# ground round
1/2 chopped fresh parsley
1/2 c grated parmesan
1 whole egg
1 1/2 t dried basil
1 t garlic powder (or 2 cloves minced fresh garlic)
1 t kosher salt
1/2 t red pepper flakes (less/more to taste)
1/2 c bread crumbs, divided
(preheat oven to 400∞)
In a large bowl, combine all ingredients – reserving 1/4 c bread crumbs. Mix ingredients with hands until incorporated.
Place remaining 1/4 c bread crumbs into a small bowl.
Roll meat mixture into 2 inch balls. Roll in bread crumbs to cover.
To cook, either:
1) Place meatballs in individual, mini muffin tins – bake 20 mins until cooked through
   Pro: easy; Con: no tasty ‘crust’ on meatballs
2) Heat 1 T olive oil in large skillet. Pan fry meatballs until golden and cooked through
   Pro: tasty ‘crust’ on meatballs; Con: meatballs prone to dry out
3) Start with method 2 above. Sear meatballs over high heat, then transfer skillet to oven to finish
   Pro: tasty ‘crust’, no drying out; Con: (none?)
Serve over simple pasta (angel hair is great) tossed with EVOO and parsley (to taste)
