Meatballs
This recipe is consistently a winner - it is my favorite meatball recipe and is always a big hit with our friends. The secret is the parmigiano cheese - it brings out all the right flavors. The milk is also important because it keeps the meat nice and moist. There's nothing worse than dry meatballs.
2 1/2 lbs meatloaf mix (equal parts ground pork, ground veal, and ground beef)
2 cups grated parmigiano-reggiano (parmesan) cheese
1 cup Italian style bread crumbs
4 eggs
1 1/2 cups milk (I use skim but any type is fine)
3 T minced garlic
1 medium onion chopped fine
1 t pepper
1 t salt
1 t basil
1 t oregano
Pinch of red pepper flakes
1/2 t Nature's Seasonings
Mix all ingredients together (with your hands - this is one time when your hands are the best kitchen tool). Form into golf-ball sized balls. Place on a large ungreased cookie sheet (use a sheet with sides because there will be drippings). Cook at 400 degrees for approximately 15 minutes or until golden brown.
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