YIELD: 10 large meatballs PREP: 10 minutes COOK: 40 minutes TOTAL: 2 hours
1 pound meatloaf mix (mixture of ground beef, pork and veal)
⅓ cup Italian seasoned breadcrumbs
2 tablespoons grated Romano or Parmesan cheese
1 tablespoon finely minced yellow onion
1 clove garlic, minced
½ teaspoon dried parsley
Salt and pepper, to taste
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine all ingredients and mix with your hands until thoroughly combined.
Shape into large meatballs (I use a heaping large cookie scoop, which is 3 tablespoons) and place on the baking sheet.
Bake for 20 minutes. Turn the meatballs over, reduce the oven temperature to 300 degrees F and bake for an additional 20 minutes.
Place the meatballs in a simmering pot of sauce for at least 1 hour before serving.