Jack's Incredible Sicilian Meatballs

1 lb. ground beef (I used 85% lean)

1 lb. ground pork

1 lb. ground veal (if it's too expensive, Jack says you can use 1 1/2 lbs. each of beef and pork instead)


3-4 large eggs, lightly beaten

1/4 cup chopped Italian parsley

3-4 slices white bread, soaked in milk then squeezed out

6 large cloves garlic, minced

1 cup high-quality romano cheese, grated

salt and pepper to taste (be careful with the salt because the romano is already salty)


Preheat oven to 375 degrees.  Combine eggs, parsley, bread, garlic, and cheese and mix well.  Add raw ground meat and mix lightly but thoroughly.

Line a half-sheet pan (or two) with heavy duty foil and coat with olive oil.  Roll meat mixture into balls that are about 2 inches in diameter and place on foil.  Turn the meatballs once so both sides get a little oil on them.  Alternately, you could mist the meatballs with a little olive oil cooking spray.

Bake meatballs for about 20 minutes, turning once.  You want a brown crust but don't want to cook them all the way through.  If using immediately, simmer your marinara sauce while the meatballs are in the oven, then drop the balls into the sauce after they come out of the oven to finish cooking, about 10 minutes or so.  Or you can cool the meatballs, store in an airtight container and refrigerate or freeze for future use.