Meatballs version 2

This is a modification of our other meatballs recipe. This is if you only have 2 pounds of meat, or if you'd like to make a meatloaf instead.

Ingredients for the slurry:

1/2 cup plain breadcrumbs
1/4 cup milk
1 large egg
2 teaspoons olive oil
1/2 teaspoon granulated garlic powder
1 teaspoon Italian seasoning

Ingredients for the meat mixture:
1 pound ground beef
1 pound ground pork
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions:

Combine all the ingredients for the slurry and set aside.

Combine all the ingredients for the meat mixture until well combined and one good lump. Use your fingers to poke holes in the lump of meat. Take your slurry mixture and put on top of the meat mixtures, using a spatula to spread and smush slurry into the holes you made.

I like my meatballs about golf ball size. I make my ball, and then slightly flatten. I then put them in a sauté pan on medium heat and brown on each side for about 4 minutes per side. Then I transfer to a foil lined, lightly oiled, sheet pan and bake in a 425 degree oven for 15 - 20 minutes until they're nicely browned and cooked through. No need to turn.