Beach Balls

Now when I was little the phrase "beach ball" had an entirely different meaning than it does today.

We are at Holden Beach on our annual Robertson Family vaca with my parents, my brother and his wife.  For 29 years, some traditions have not changed...Italian night at the beach; only this year I GET TO COOK (yes! let the celebration dance begin).  It takes a lot for my Mom to relinquish control of the kitchen and this year it happened...she was my sous chef.
So the other night Dad and I head to the grocery store...yes, things are changing...my Dad offered to go to the store!  We were strolling around for the perfect Italian night ingredients to make meatballs...garlic, onions, Italian parsley, ground beef, ground pork...wait...the local beach grocer did not have ground pork...quick improv with Italian sweet sausage blend, a block of fresh parm and off we went back to the house.
Gratefully Nannie dropped off a bushel of fresh home-grown tomatoes to Mom last week and she brought homemade marinara.  All that's left to do is assemble the meatballs aka: Beach Balls.  Now, they are only allowed to be called Beach Balls when made on Italian night at your annual family beach vacation. 
Here's how to make your own beach balls...
Beach Balls 
2 lbs ground beef (80/20)
1 lb Italian sausage (sweet)
Grated Onion
Fresh mined garlic (3 gloves)
Worcestershire Sauce, a few dashes
Salt and Pepper to Taste
Fresh Italian Parsley - 2 tbs chopped
Fresh grated Parmesan 
Italian seasoning, dash or two
One Egg to moisten the mixture
Bread crumbs to bind it all together
Time to get messy...use your hands to mix the beefy goodness together until firm.  Roll into golf ball sized portions and place in glass pyrex pan (do not grease!).  Bake 350 degrees about 25-30 minutes until cooked through.
Serve on top of your favorite pasta, covered with your Mom's homemade marinara sauce and enjoy while laughing with your family staring at the Atlantic Ocean!