Ingredients:

1 1/2 lb ground meatloaf mix (beef, pork, veal)

2 eggs, lightly beaten

1 1/2 cup fresh breadcrumbs (from day-old bread)

1/2 cup milk

3/4 cup grated cheese

1/2 tsp garlic powder 

1/2 tsp salt 

Pepper to taste 

Chopped fresh parsley, optional

Directions:

Place ground meat in a large bowl.

Add the lightly beaten eggs and stir.

Soak breadcrumbs in milk in another bowl.

When saturated, remove soaked crumbs and squeeze excess liquid out.

Add them to the meat and egg mix.

Add grated cheese, garlic powder, salt and pepper.

If using parsley, add it now.

Using your clean hands or a fork, mix ingredients well.

Bring your tomato sauce to a gentle simmer.

One by one, shape meatballs by rolling them in your hands.

Gently drop each meatball into sauce.

Repeat until all meat is gone.

Do not stir at this point or you will break your raw meatballs.

Cover pot and gently simmer for an hour to an hour and a half, stirring only after leaving sauce untouched for at least 15 minutes.

Serve hot with your favorite pasta.

Makes 18-20 meatballs.

Tips:

Try to drop the meatballs in an empty spot in your sauce, if your sauce already contains other meats and/or sausage. You want the meatballs to be fully immersed for best results.

I use a 50/50 mix of grated Parmesan and Romano for my meatballs but you can use whichever you prefer.

Using a mix of different types of meats, helps not only with flavor but also with texture. If you can’t find meatloaf mix, use 50/50 beef and pork ground meats.