The key to a delicious meatball is a blend of bread crumbs, and lots of seasoning! My father would use the veal, pork and beef blend sold in the grocery store. I typically  but the beef, but you could buy that and make my meatballs that way, however, you will have to adjust your cooking time. Here are the directions.

Start by preparing a large cookie sheet with tin foil. You will need enough room for roughly 20 meatballs. Spread olive oil on the tin foil and put it aside.

In a large mixing bowl add the fresh ground beef or the veal/pork/beef mixture. Then add 1 cup of Italian seasoned breadcrumbs, ½ cup of panko breadcrumbs or 4 slices of white bread soaked in water (take the crust off), 3 tablespoons of dried parsley, a dash of salt, about 1 tablespoon or more of the Italian seasonings (crushed them to wake up the flavors), add 2-3 large eggs (pre-mix in a bowl), and about ¼ cup of freshly grated parmesan cheese. Mix everything well with a fork and then with your hands. It’s important to blend all the ingredients. Be sure to wash up afterwards!

A little trick I have found to a very moist meatball is to add a few slices of white bread soaked in water to the mixture. The panko breadcrumbs work well too, but try the white bread. The meatballs will melt in your mouth and remain moist for days. And, it’s a nice way to use that leftover bread.

Then, firmly pack each meatball in your hand and shape each meatball into a medium sized ball, and place on the cookie sheet – three in a row. You should make about 20 meatballs.

The oven should be at 375 degrees. Place the meatballs in the oven for about 25-30 minutes, and check them. After about 25 minutes they will look deep brown and may even have a little crunch on the bottom, if they are done lower the oven temp for the last five minutes to 350 degrees. Then you can toss them in Mariooch’s Homemade Tomato Sauce  to simmer or whatever tomato sauce you have on hand.  Remember if you are making the veal, pork and beef blend, you will have to cook your meatballs longer closer to 45 minutes and at about 375 degrees, and then you can toss them into your sauce.

The best part about meatballs is that each day the flavor gets better and better especially if they are sitting the sauce overnight. If you prefer not to toss them in your sauce cut through one to be sure it’s cooked through, and let them cool.  Then you can freeze them and use as needed. These are a big crowd pleaser. Your guests will leave very happy. My nephews devour these. Those boys can eat!