(Serves)
2 lbs ground beef
1 lb ground veal
1 lb ground pork
2 eggs, beaten
½ Italian parsley, chopped fine
6 fresh basil leaves, minced
1 cup Pecorino Romano cheese
1 tblsp black pepper, ground
1½ tbslp salt
6 cloves garlic, minced
1½ cups day old Italian bread
Pre-heat oven to 350°
Mix thoroughly all the ingredients.
Roll small size meatballs, 1½ inches in diameter, careful not to pack them too tight.
While it does take time to roll 100 meatballs, you will now have quality meatballs for months! Put on some nice meatball rolling music!
On a large baking sheet place the meatballs close, but not touching, you could probably fit close to 100 on a normal baking sheet.
Bake for 15 minutes.
If you are going to add the meatballs to a pot of red sauce you can remove the meatballs from the oven 5 minutes earlier as they will finish cooking in the sauce.
Serve with pasta with parmesan cheese (Parmigiano-Reggiano cheese) or on a roll with mozzerella cheese, or simply grab one with your fork and walk around eating it. Yum!