Meatballs!

Need a great, classic meatball recipe? Look no further. I like to make them golf-ball size, similar to the polpettes found in Italy.

Classic Meatballs

4-6 servings

1 pound ground chuck

1 pound ground pork (ground lamb can be substitued)

2 cups Italian bread crumbs

1 medium yellow onion, grated

3 garlic cloves, minced

2 tablespoons flat leaf parsley

8 oz Pecorino Romano cheese

6 eggs, scrambled

1 ½ teaspoons kosher salt

½ teaspoon freshly ground pepper

Heat oven to 350 degrees F.

Using clean hands, mix all the ingredients in a large bowl. Form into meatballs roughly the size of a golf ball. If you dip one of your hands into water while shaping, you will get a smooth surface on each meatball. If the mixture feels very sticky, add more breadcrumbs. Be sure to keep the meatballs around the same size, and place on an oiled baking sheet.

Bake the meatballs for 25 minutes, turning once at the halfway point, about 12 minutes after they have been placed into the oven.

Gently scoop up each meatball and place into a large pot of tomato sauce, set on a low simmer. Allow the meatballs to cook in the sauce for another 10 minutes. Perfect with pasta (about a pound of spaghetti or linguine will do), or alone with some crusty bread and a salad.