These meatballs are a big hit here, they have just the right amount of fennel to make them over the top deelish. Use these in tomato pasta sauce, Alfredo sauce, gravy, use in meatball subs or on their own with a side of marinara sauce to dip in. Any way you serve these they will be devoured. This makes between 80 to 90 meatballs, depending how big you make them. They freeze well so they are perfect a for last minute dinner. I freeze them first on a cookie sheet them toss them into a freezer bag so they don't stick together.
1 1/2 tablespoons salt
2 tablespoons coarsely ground fennel seed
2 tablespoons dried parsley
1 tablespoon red-pepper flakes
1 pound ground beef
4 pounds ground pork
5 to 6 clove garlic, pushed through garlic press
Mix all ingredients together until well blended.
Form into 1" meatballs and place on two parchment paper lined rimmed baking sheet.
Cook in a preheated 350 degree Fahrenheit oven for 30 minutes or until no longer pink in the middle.
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.