INGREDIENTS:

2 Ibs Barth’s meatloaf mix
1/2 cup Barth’s Seasoned Breadcrumbs
1/2 cup milk
1 medium onion, finely chopped
4 T parsley, finely chopped, plus extra for garnish
2 garlic cloves, minced
1 t salt
¼ t pepper
Dash of red pepper flakes
4 cups marinara sauce
Parmesan cheese for topping, optional
Mozzarella cheese, optional

DIRECTIONS:

Chop garlic, onion, and parsley; set aside. (Throwing all those into a mini-food processor works great, especially if you have eaters who don’t like to see onion in their food.)

Add breadcrumbs to a small bowl and stir in milk. Allow to sit for 5 minutes

Put meatloaf mix in a large bowl. Sprinkle with salt, pepper, and red pepper flakes.
Add breadcrumb/milk mixture and mix until just combined. Do not over mix or you’ll have tough meat!

Roll two heaping tablespoons of mixture between your palms to form a meatball that is about 2″ in diameter. Repeat until you have used all the mixture. (You can lay the meatballs on a cookie sheet or a piece of parchment paper.)

Heat 2 T olive oil over medium-high, and add 1/3 to 1/2 meatballs to skillet (so they are not crowded). Brown on each side, about 10 minutes total. Repeat until all meatballs have been browned

Warm marinara sauce in a separate pot.

Add meatballs to marinara sauce and simmer for about 15 minutes or until cooked through.

Serve over pasta or as a meatball parm sandwich!