MEATBALLS (Adapted from Mama Melillo's)

two pounds ground chuck
one pound Johnsonville "Sweet Italian Sausage"
2 eggs and one yolk
1 cup grated Romano cheese
2 cups seasoned Italian bread crumbs
1-1/2 tbsp freshly minced garlic
salt and peper as desired

The original recipe called for 3-1/2 tbsps each oregano and basil. Since we were using Italian sausage instead of ground pork, we omited and the meatballs were fine. We might tweak this.

Combin all ingreadients in a large bowl. User your hands to make sure all ingredients are well blended. Roll meat mixture into ball and fry in skillet until browned on all sides. Cooked meatballs can be frozen up to one month. Drop browned meatballs into simmering sauce up to 2 hours before eating to finish cooking.
We refrigerated and the next day, dumped into crockpot on high five hours before serving. Used two bottles of Bertolli Marinara Sauce.

The original recipe, "Mama Melillo's Meatballs," was in the CJ, 7 Jan 09