Makes 12 to 14 Meatballs
Ingredients-

1 lb	Italian Sausage -		bulk or casing removed
2 lbs	Ground Sirloin -		80/20 fine grind
1/4 Cup	Parmesan Cheese -		grated or shredded
6 Leaves	Fresh Basil -		minced
1 each	Small onion -		minced
2 Tbsp	Fresh Parsley -		minced
1/2 Tbsp	Granulated Garlic
1 Tbsp	Sea Salt or Kosher Salt
1/2 Cup	Unseasoned Bread Crumbs
2 each	Eggs whole
2 each	Eggs whites
1/2 Tsp	Oregano leaves

Instructions-

1. Using a large Mixing Bowl, mix all ingredients together EXCEPT for the beef and sausage.
2. Add Meats to Spice mixture and knead together by hand or in a Countertop Mixer on lowest speed.
3. Portion into 4 oz balls. Roll in the palms of your hands until round.
4. Place on a cookie sheet and bake at 400 for 30 min.

Reheating Leftover Meatballs - (avoid a microwave to retain tendeness)

1. Place cold meatballs in a sauce pan with half marinara and half water. Simmer until hot throughout. Enjoy!

Bread Pudding
10 banquet rolls or 12 hamburger buns (make sure they are egg bread)
1/2 cup dried blueberries
12 egg yolks
1 cup sugar
1 tsp. vanilla
1 qt. heavy cream

1. Tear bread into pieces and place into a 9x12 baking pan
2. Sprinkle raspberries, blueberries and blackberries over bread (dried fruit is best, but fresh or frozen will do if well drained)
3. Heat cream in sauce pan just until it forms a skin on top set aside, meanwhile whisk together egg yolks, vanilla and sugar until sugar seems to disappear and mix is almost clearing. Slowly pour hot cream into egg mixture whisking constantly so that the cream does not curdle the egg mix. Once all is incorporated, pour over egg bread. Allow this to be soaked up by the bread.
4. Place filled baking pan on a sheet pan or cookie pan with edges and pour water in cookie pan, this creates a steam bath for the pudding. Bake at 325* until a wooden toothpick comes out clean. Remove pudding from oven and turn oven over to broil. Let pudding cool to almost room temperature. Sift powder sugar over the pudding very lightly and place under broiler to caramelize the sugar, be very careful not to leave it for it will burn very fast.

Bourbon Sauce
4 egg yolks
1 lb. butter
1-1/2 cup sugar
1 c bourbon

1. Create a double boiler by using a medium saucepan and a stainless steel mixing bowl (the bowl is important in the process). Pour water to about ¼ of the saucepan so that an area is left for steam to build under the bowl. Heat on medium high on stovetop.
2. Melt butter in double boiler add sugar and continue to cook until sugar is dissolved. Add egg yolks and whisk. Cook until sauce clears but not curdled. Once this is done remove bowl from double boiler and let sauce come to room temperature. Add bourbon. To serve, cut pudding and set in small bowl, top with bourbon sauce and enjoy.