Ingredients

• 2 lbs ground chicken
• 1 lb 80/20 ground beef
• 3 eggs
• 2 yellow onions, minced
• 1\(\frac{1}{2}\) cups Italian-style bread crumbs
• \(\frac{3}{4}\) cups milk
• 1 Tbsp fresh basil, minced
• 1 Tbsp garlic powder
• 1 Tbsp Greek oregano
• 1\(\frac{1}{2}\) tsp black pepper
• 1\(\frac{1}{2}\) tsp marjoram
• 1\(\frac{1}{2}\) tsp salt
• 1\(\frac{1}{2}\) tsp thyme
• 1\(\frac{1}{2}\) tsp Worcestershire sauce
• 5-10 drops liquid smoke

Directions

1. Add all ingredients to a large bowl and mix until just uniformly combined.
2. Roll \(\frac{1}{8}\)-cup portions into balls and space evenly in 4x7 arrays on two large ungreased baking sheets.
   Optional: Consider lining baking sheets with foil for easy cleanup.
3. Bake uncovered at 400 degrees for 24 minutes or until cooked through.
   Optional: Switch baking sheets between oven racks halfway through for more even cooking.
4. Drench meatballs in your favorite tomato sauce and serve over pasta, on torpedo rolls, or à la carte.

Notes

• Scale: This recipe is scaled to take advantage of the optimal fat content provided by two pounds of chicken paired with one pound of 80/20 beef. Ingredients can easily be scaled down by a factor of two or three if you don't need industrial-sized quantities of meatballs ;)
• Meat: That said, the chicken and/or beef may also be swapped out in proportion for anything else you'd like (e.g. turkey, pork, lamb), bearing in mind the maintenance of a reasonable fat content. (Speaking from experience, three pounds of 80/20 beef yields cracked meatballs oozing puddles of fat; and, three pounds of ground chicken or turkey may conversely prove too lean and yield excessively dry meatballs.)