Big Batch Italian Meatballs

1 2/3 cups very finely chopped shallots
5 tablespoons very finely minced garlic
15 tablespoons finely chopped fresh parsley
5 cups Italian bread crumbs
5 eggs, lightly whisked
2 1/2 cups cold water
10 tablespoons olive oil
4 tablespoons salt
1 1/4 teaspoons fresh ground pepper
1 1/4 teaspoons ground nutmeg
7 pounds ground beef chuck
3 pounds ground pork
flour

Preheat oven to 325�F. Combine first ten ingredients in blender. Puree. Place meat in large bowl. Mix the beef and pork together by hand. Add the puree to meat mixture and combine. Using a medium-sized ice cream scoop, scoop out meatballs. Form each ball by rolling in palm of hand until tight and solid. (balls should smaller than tennis ball, larger than golf ball) Toss lightly in flour to coat. Brown in olive oil. When meatballs are browned, remove from stovetop. Place in oven and bake for 30 minutes. Add to your favorite sauce.

Makes 60.