I am certain the reason these meatballs taste so delicious is because of the quality of ingredients we use. I buy beef and pork from a local farmer who raises his livestock here in Washington state, the good old fashioned way: on pasture, and on a diet that is natural to the animal. When you buy pastured, grass-fed beef and pastured pork, you will certainly taste the difference. Shout out to Farm Fresh NW Delivery! If you live in Western Washington like me, check out their website; they just might deliver to your area. 


1 pound grass-fed ground beef
1 pound ground pork
2 green onions, white and green parts, chopped small
6 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon black pepper
1 teaspoon sea salt
1/2 teaspoon red pepper flakes
2 eggs, whisked
1/4  cup panko or breadcrumbs (substitute flour if you don't have breadcrumbs)
4 cups of your favorite marinara sauce

Crumble beef and pork together in a large bowl. In a small bowl, whisk together the next seven ingredients (through eggs). Pour the egg mixture over the beef and pork, then use your hands to combine thoroughly. Sprinkle the breadcrumbs (or flour) over the meat mixture, and combine again.

Have a large (about 9x11) glass or stone rectangular dish -- at least 2 inches deep and oven safe, and large enough to fit all the meatballs at once -- available for after you brown the meatballs in a skillet.

Get a large skillet ready on the stove, medium heat. Shape the meat mixture into balls, smaller than golf balls. Drop each meatball into the skillet while you are shaping more. Leave some room between the meatballs: don't crowd the pan. 

Brown on all sides, then move them carefully (so they don't crumble) into the rectangular dish. The meatballs will be pink in the center; you want them brown on the outside but don't worry about them being cooked all the way through. They will finish cooking in the oven. 

As each batch of meatballs from the skillet is finished, add them to the rectangular dish. You will cook about three batches in the skillet. Set your oven to 350 degrees Fahrenheit.

When all the meatballs are browned and added to your oven safe dish, pour four cups of marinara over the top.

Cover loosely with aluminum foil, and cook in the oven for 45-60 minutes. Alternatively, you can use a slower method to finish cooking the meatballs by using an Instant Pot or slow cooker in lieu of the oven. After browning in the skillet, place the meatballs in your Instant Pot or slow cooker; pour four cups of marinara sauce over the top, and slow cook on medium - medium high for 5 hours. I use this method when I need to get the meatballs started before noon (because I'm leaving the house for the bulk of the day), and have them ready at dinner time.