- 1/2 lb ground beef 80-85% lean
- 1/2 lb ground pork
- 1/2 lb ground veal (if you can’t find veal use just equal parts of beef and pork)
- 2 egg yolks
- 1 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1tsp garlic powder
- 1/2 cup of finely minced onions
- 1 tsp fresh basil
- 1 tbsp fresh rosemary
- 3 tsp fresh parsley
- 2 tsp dry oregano
- 3 cloves garlic chopped
- 1/2 cup mozzarella cheese chopped in small cubes
- 1/2 cup parmesan cheese grated
- 1 cup French bread use only white part crust removed
- 1 cup of breadcrumbs
- 1/3 cup 2% milk
- 1/4 extra virgin oil
Soak bread in the milk in a bowl for about 5 minutes.
In a large bowl combine add onions, garlic, Parmesan, parsley, salt and pepper, rosemary, oregano, garlic powder and stir to combine.
Add beef, pork and veal and mozzarella.
Squeeze milk from bread with hand but not all the way, add egg yolks and beat with wet bread.
Add mixture to bowl with meat and combine all the mixture with hand but do not over mix.
Line a flat cookie sheet with foil. On a plate spread breadcrumbs to roll meatballs after formed.
Use a cup of water to wet hand and form about 1- 2 inches meatballs or to the size you desire but don’t mush or squeeze together, then roll in the breadcrumbs and lay on cookie sheet, continue this until all meat is used.
Cover and place in the refrigerator for about a 1/2 to an hour to help form.
Place olive oil in a heavy skillet heat and fry turning until golden brown and a thermometer reads 150 degrees F.
You can also bake at 425 degrees F for 15-20 minutes. Garnish with Parmesan and parsley.