These are the ultimate meatballs, flavorful and delicious, and versatile. You can use these meatballs in soups, casseroles, subs, spaghetti, and more. If you need meatballs, these are the meatballs you need!
Course: Main Dish
1/2poundground veal sausage if you can't find veal
1cupRomano cheese freshly grated , or use Parmesan
1 1/2tablespoonsItalian flat leaf parsleychopped
1Tbsbasilchopped, fresh, or use ½ Tbs dried basil
salt and ground black pepperto taste
2cupsItalian bread crumbs
Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, seasonings, and salt and pepper.
Gently add bread crumbs into meat mixture and combine.
Slowly add the milk 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 cup of milk).
Shape into meatballs the size of a golf ball.
To cook 3 Options:
Par Bake for Later Use:
Place meatballs on a cookie sheet
Bake in preheated oven at 325 degrees for 10 minutes.
Cool to room temperature, then freeze on the tray for an hour or so.
Then pop off the tray and add to a freezer bag.
When ready to cook: Add to a sauce and simmer, or cook in a glass casserole dish until medium-well on the inside, 15-20 minutes at 350.
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper
Place meatballs on baking sheet and cook at 350 degrees for 35 minutes.
Add to crock pot with sauce and cook for 4-8 hours.
Tip: Fry a tiny meatball to taste for seasoning before cooking the whole batch. Taste, and adjust the cheese, salt, garlic, etc as desired.