BAKED MEATBALLS
Cut the bread into small pieces, then place it in a food processor. Combine the water and process until the bread is finely crumbs. Let the mixture sit for several minutes before stirring.
Mix together the soaked bread, beef, pork and onion with eggs, garlic, Italian seasoning, salt and salt in a large bowl. Don't overmix.
Pre-heat oven to 400°F and line a baking sheet using parchment paper. *I prefer to bake mine but you can also use the slow cooker to cook the sauce raw.
Form meat into 1-1.5-inch balls and place them 1 inch apart on a baking sheet. I get 35 1.5-inch meatballs.
Bake for 10 minutes or until golden brown on the outside. (See post above for more options).
Allow to cool. *Frozen can be used up to three months after cooling.
SWEDISH MEATBALLS - SLOW COOKER
In a slow cooker of 2.5-4 quarts, place one Reynolds Kitchens Slow Cooker Liner. Put meatballs into slow cooker
Mix together half and half, broth, Worcestershire sauce and corn starch. Add garlic, parsley and salt. In a slow cooker, add meatballs.
Cook on low heat until sauce is thickened and heated through, approximately 4-5 hours on low or two hours on high
Serve with sauce over mashed potatoes and egg noodles