I've tried dozens of meatball recipes over the years and, while some of them came CLOSE to what I was looking for, there was always something missing.Well, I'm thrilled to say THIS meatball recipe is absolutely perfect in every way. First of all they ARE delicious, secondly, they have a WONDERFUL texture right out of the pan, yet they do NOT fall apart after 2-3 hours in a sauce either. Oh yes, and they freeze exceptionally well too!! What more can you ask for"FIVE STAR MEATBALLS
1 pound ground beef (80% lean)1 pound bulk Italian sausage1 small onion chopped fine2 teaspoons salt1/2 teaspoon black pepper2 cloves garlic minced1/4 teaspoon cayenne pepper2 eggs (beaten well)1 cup grated parmesan cheese1 cup Panko bead crumbs1/2 cup cold water
Saute onions in 2 tablespoons vegetable oil until they just start to get golden edges. Add the garlic, stir and cook another 30 seconds. Remove from heat and set aside to cool a little. I throw in a half cup or so of very thinly sliced green onions (if I have them) but it isn't necessary. In a large bowl, mix (with your hands) the meat, eggs, cheese, salt, pepper, Panko bread crumbs and cayenne. Add the cooled onions and garlic and cold water. Mix with hands until well combined (it will seem wet and sticky, but thats OK).

Shape into 2" meatballs and place (on waxed paper) in the fridge for about an hour. After an hour in the fridge, you can roll them into better (rounder) meatballs if you want, but that's not necessary at all.
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