Recipe from Lisa@The Cutting Edge of Ordinary
3 pounds ground chuck
1 cup bread crumbs (I use panko)
3 large eggs
1/2 cup whole milk
1 cup grated Romano cheese (or grated cheese of your choice)
1 small Spanish (red) onion, grated
4 or 5 cloves garlic, chopped
1 tablespoon Italian seasoning
1/3 cup fresh chopped parsley
1/3 cup fresh chopped basil
Pre-heat the oven to 350 degrees. Get out a large bowl to mix this all in. The first thing I do is put in the ground beef and then I take my grater and grate as much of the onion as I can. I usually grate te onion over a bowl to capture the juices as well. It's good stuff, put it in the bowl! Mix in the rest of the ingredients and get your hands in there. Yes your hand. Just get them in there and get mixing. Try not to over-mix, stop one the mixture comes together. If it seems a little loose add a bit more breadcrumbs, too dry add a little more milk.
Line a sheet pan with parchment paper and spray lightly with cooking oil. Roll each meatball the size of golf ball. This recipe makes about 50 meatballs. Cook for approximately 30 - 35 minutes. I usually check them at the 20 minute make and turn them a bit. Don't worry if they are still a tad pink in the center, thrown them in the sauce to let them cook a bit more.
If 49 meatballs is too much for you (it never is for us), you can freeze them for use later.
*Freezer tip. Place cooked meatballs on a cookie sheet lined with parchment and freeze for about an hour and a half, or until meatballs seem firm. Place in a freezer bag or container. These thaw nicely in a big pot of sauce.