The Best Meatball Recipe

1 pound combined beef, veal, pork (must be fresh)

3 large eggs

1 cup grated Romano Locatelli Cheese

1 cup bread crumb

1 clove garlic - minced

1 teaspoon salt

Preparation

(All mixing is done be hand)

In a large bowl mix beef/veal/pork with eggs. Then add bread crumb, cheese, and salt. Finally add minced garlic in stages. Add a little garlic, then mix. Add some more, then mix. This way all the garlic does not end up in one meatball. Now, it's time to roll up the balls. Average size is roughly 2 inches in diameter. I usually get around 18 to 20

meatballs per pound.

Bake for 12 minutes on one side then 10 minutes for the other.

I freeze the meatballs in plastic bags and take out what I need per dinner. I just drop the meatballs into the sauce as if heats up.