In a large wide bowl, gently break up the beef and add the duck fat. In a separate bowl, whisk eggs, set aside. In another bowl, mix the bread crumbs and milk together, allowing the crumbs to absorb the milk. Sprinkle parsley, basil, salt, garlic, cheese, Italian seasoning and garlic powder over the beef. Using a gentle hand, mix with fingertips just until incorporated. Then add the bread crumbs and eggs to the beef mixture. Mix thoroughly. Using an ice cream scoop, roll the meatballs into desired size, about 2 ounces each. Place meatballs on a sheet pan that has been lined with parchment paper. Once all meatballs are formed, use right away or leave on sheet pan and freeze overnight. Remove from freezer, portion and bag meatballs in quart freezer bags. To cook, preheat oven to 400 degrees, place the number of meatballs you wish to cook in a foil packet. Cook for 20 minutes, unwrap foil and allow meatballs to brown 7-8 minutes. Place in sauce of choice to finish cooking.
Serving Size 2
Servings 24