Mmmmmm meatballs. I am sharing this recipe today because I have modified it some since I passed it to a few friends. Please note, this is not the recipe we published in our cookbook, however that is a great one too from my Uncle Joe.
1 1/2-2lbs meatloaf mix*
2lbs ground beef (no more than 90% lean)
1/3 loaf stale Italian bread, ground into fine breadcrumbs (my grocery store offers a delicious rosemary pugliese I prefer)
11 eggs lightly beaten
1 tube of wet Italian herbs**
1 1/2 cups of grated Romano cheese (a little more never hurts)
4 cloves garlic, minced
Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
In a large bowl, combine all of the ingredients. Mix gently with your hands, shape into 1-2 inch round balls and bake for 25 minutes.
*about meatloaf mix: it is usually available in the meat department; equal amounts of ground beef, ground veal, and ground pork.
**about wet herbs: these are a must-find them in the produce department in a tube. I buy this brand.
Another last minute recipe note, I really do think freshly ground breadcrumbs really make all the difference in the moistness of the meat. Dried can easily be substituted but you may want to add an extra egg or two. Also, I don’t turn my meatballs while they bake, but my mom does. She likes them to stay shapely and round. Sometimes I reserve a large handful of the meatloaf mix and roll tiny balls that I am able to freeze for soups. This recipe makes approximately 3 1/2 dozen large meatballs and they freeze perfectly in Ziploc freezer bags. Next week I plan to post my recipe for quick pasta sauce.