Meatballs with Pistachios and Lime Zest and Marinara

I love homemade meatballs and these are really good!  The addition of the chopped pistachios on top gives it a little crunch that is unexpected and the lime zest adds just a little freshness to the taste.  I have also included the recipe for the marinara sauce. 

Meatballs
1 lb. ground beef
1 lb. ground pork sausage
3/4 cup bread crumbs, Italian seasoned
1/4 cup grated parmesan cheese
2 eggs
2 Tbsp. garlic, minced
2 Tbsp. parsley
2 tsp. salt
2 tsp. pepper
           In a large bowl mix together all of the ingredients.  Do not over mix the meat or it will bceome tough furing the cooking.  Gently combining with your hands is the best method.

             Divide the meat in half and then quarters.  Make 3 meatballs from each quarter, 12 total.
Place the meatballs on a wire rack over a drip pan.

Bake at 300 for about 30 minutes or until there is no more pink inside.

Serve with marinara sauce.  Top with crushed pistachios and lime zest for a new flavor!

Marinara
4 cans tomato sauce  (4 oz.)
3 Roma tomatoes, diced
1 medium yellow onion, diced
1 Tbsp. EVOO
3 Bay leaves
2 Tbsp. garlic, minced
1 Tbsp. oregano
1 Tbsp. basil
1 Tbsp. parsley
2 Tbsp. sugar
            Combine all the ingredients is a large skillet.  Cover and simmer on low for an hour.

            Discard the bay leaves before serving.