| Ingredient | ULF # | Portion |
|---|---|---|
| Rancher's Legacy Coarse Ground Pork | 507921 | 2 lb. |
| Sparboe Farms Large Eggs, beaten | 215608 | 3 each |
| Upper Crust Panko Bread Crumbs | 430124 | 3 cups |
| N/D Onions, raw, diced | 138719 | 1/2 cup |
| Cucina Andolina Shredded Parmesan Cheese | 211880 | 3/4 cup |
| Garlic Co. Fresh Peeled Garlic Cloves, minced | 128579 | 1 Tbsp. |
| Baron Spices Fennel Seed, ground | 290842 | 1 tsp. |
| Baron Spices Crushed Red Pepper | 280926 | 1 tsp. |
| Taylor Farms Fresh Parsley, chopped | 129388 | 3/4 cup |
Combine the pork, egg, breadcrumbs, onion, cheese, garlic, fennel seed, red pepper flakes, and parsley in a mixing bowl.
Roll meatballs into 2 oz. portions.
Roast meatballs in a convection oven at 375°F for 12-14 minutes or until fully cooked.
Serve with tomato sauce.
