Classic Italian Meatballs

By Carla • August 12, 2010 • 1 Comments

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Author Notes: This is a family recipe passed down to me from my grandmother who got it passed down from her mother, and so on. However, I may have spiced it up a bit!! :) Guess it is the Italian in me! - Carla

Serves 20-30

3/4 pounds gr. sirloin
1/2 pound gr. veal
1/4-1/2 pound gr. pork
1/2-1 cup Italian style bread crumbs
2 eggs
3/4 cups freshly grated romano cheese
1/2 bunch flat leaf parsley, chopped
1-2 teaspoon crushed red pepper, or more if you like things hot
2 teaspoons basil
2 teaspoons oregano
3 cloves of garlic, finely diced
salt and pepper as desired
Splash of milk

Add all the ingredients in a large bowl. Mix well with hands. If mixture is to dry add a splash or two of milk until you can form into balls. Place meatballs on a cookie sheet, or shallow baking dish. Bake meatballs in preheated oven at 350 degrees for about 20-30 minutes depending on size, or until no longer pink.