We've Searched the Yukon and beyond for the best Meat Ball recipe to complement our Lead Dog Tomato Sauce... and here it is!  You're going to love 'em!

Yukon King Meatballs

2 lb. 90% Fat Free Angus Ground Beef
1 lb. Lean Ground Pork
1/3 cup hand-shredded imported Parmigiano Regianno
2/3 cup hand-shredded imported Pecorino Romano
1 ½ cups Plain Bread Crumbs 
3 Eggs Slightly Beaten
1 cup coarsely chopped Italian Parsley
1 Tbs. coarsely ground Black Pepper   
Canola Oil   

Mix all ingredients in a large bowl by kneading with the hands until thoroughly mixed (very sensuous!).  Form into meatballs by firmly grabbing mixture, squeezing and then rolling into a ball approximately 1-¼ inches in diameter.  

Place about 10 meatballs into non-stick skillet heated with a thin layer of Canola Oil.  Let brown for about 3 minutes, and then turn until all sides are nicely browned.  Remove from pan after about 10 minutes and continue with remaining meatballs.  Drain on paper towels.  

After sauce has cooked about 45 minutes, place first batch of meatballs in sauce to finish cooking.  After 10-15 minutes remove meatballs with slotted spoon and place in another pan and cover.  Continue with remaining meatballs until all have cooked in sauce.  

Turn sauce off and allow to thicken slightly.  Place all meatballs back in sauce in large pot. Serve meatballs and sauce with pasta immediately or cool for subsequent storage in FoodSaver bags.