Ingredients
Makes about 25 large meatballs
3 lbs. ground beef (your choice)
1 lb. ground pork
1 lb. ground veal
5 eggs
2/3 cups milk
1 ¼ cups bread crumbs (seasoned or plain)
1 T. Wortchesire sauce
1/4 cup parsley
2 large onions chopped and sautéed
5 garlic cloves, minced and sautéed
1 cup parmesan and ramona cheese (combined)
Dash or two of Nutmeg grated (fresh or dried) *optional
Directions
Preheat oven to 400°
In a bowl combine all the ingredients. It’s important to mix the ingredients only until incorporated. Over mixing can lead to tough rubbery meatballs. If the meat mixture to too dry, add more milk. If it is too moist, add more breadcrumbs.
Form meat into desired size (I used 1/3 cup – ½ cup size). Baking time will vary due to the size of meatball.
Lightly spray a cookie sheet with vegetable spray then add rows of meatballs. Bake the meatballs about 30 minutes at 400° or until slightly browned. In a large saucepan, place meatballs into your choice of tomato sauce. The meatballs will continue to cook in the sauce and add flavor.