Rocco's Meatballs

Here is a fast, easy way to make great meatballs that everyone will love. I find crazy idea's everywhere. Once at a Christmas party I tasted a Swedish meatball made by a great friend from Denmark. The meat was so moist yet held it's form. In the past I have tried many times to "soften" the meatball, but they always fell apart. I asked my friend what the secret was and she told me, "oatmeal." So, here is an Italian meatball recipe from Sweden by way of Denmark. Enjoy, Gandy

2 lbs   80/20 ground beef. (Notice on the package what % is fat, 20% makes a great meatball.)
1 lb ground Italian pork sausage
4 eggs
1/2 cup marinara sauce
16 oz oats (NOT instant)
4 oz fresh spinach, chopped fine
2 Tbsp Italian seasoning
1/2 cup parmesan cheese
1 tsp salt
1 tsp pepper
1 tsp ground fennel

Put all ingredients into a large mixing bowl and mix thoroughly. The eggs will hold everything together. Roll the meatballs into 2 inch balls; place on greased baking tray. Cook at 325° for 30 minutes. If you want to really have the best possible meatball, take them straight from the oven and place them right into a simmering marinara sauce. The sauce just soaks right in. Make sure that you drain the grease from the pan before "saucing." Serve right away with your favorite pasta.

                                                            We want moist not CHEWY!