Italian Meatballs

2 Pounds Ground Chuck
1 Pound Sweet Italian Sausage
1 Cup Crushed Seasoned Croutons
1 Cup Parmesan Cheese
1 Coffee Cup of Whole Milk, Hot (microwave it)
2 Tbsp Garlic Herb Butter
1 Bunch Parsley, Finely Minced
1/2 Vidalia or other Sweet Onion, Finely Minced
6 Large Garlic Cloves Minced
1/2 Tsp Black Pepper
1/2 Tsp White Pepper
1 Tsp Garlic Powder
1/2 Tbsp Onion Powder
2 Large Eggs
If you like a spicy meatball, add some red chili flakes or use hot Italian sausage.

Place crushed croutons in a bowl with the Parmesan Cheese and garlic herb butter, pour hot milk over mixture and allow it to set for 10 minutes. Stir together Crumbs and Cheese then add all other ingredients to the bowl. Using a large serving fork, toss and mix all ingredients together using gentle strokes till completely combined. Do Not use your hands as this is too rough, the meatball mixture should not be mashed into a paste as this makes the meatball tough. When combined, gently, but firmly form all of the mixture into golfball-sized meatballs. Drop directly into the sauce to cook (skim sauce of grease before serving, use a small gravy ladle, works perfectly). Or bake on a sheet if desired.

* Very important, if cooking the meatballs in the sauce, have sauce at a gentle simmer, do not stir until meatballs have cooked through completely, and afterward only gently or you will break the meatballs up.

* Crushed Seasoned Croutons I fill a sandwich baggie, push out air and seal, then smash it with a hammer or rolling pin. You could also pulse them in a food processor.

* Garlic Herb Butter = Butter with salt, white pepper, minced garlic, tarragon and parsley with a dash of Worcestershire sauce. This is mixed and chilled. I always have this in my freezer for steaks and such. Or just add two tablespoons of salted butter.