Basic Italian Meatballs

• 1 pound ground beef choose good quality beef (ground sirloin is good) but not too lean
• 3 x eggs large
• 1 cup parmesan, parmigiano-reggiano cheese, grated
• 1/2 x onions finely chopped, medium (you pick the size, according to taste)
• 1 teaspoons salt
• 1/2 teaspoon black pepper freshly ground
• 1/4 cup olive oil, extra-virgin
• 2 1/2 cup bread crumbs made from dried white bread, ground in food processor
• 3 tablespoons basil fresh, washed, dried and chopped
• 2 tablespoons italian parsley fresh, washed, dried, chopped (curly parsley will do, too)
• 2 teaspoon garlic powder mince 2 or 3 fresh cloves if you have them
• 1 pound ground pork buy the pork already ground (not lean)

1. Mix all the ingredients, except the olive oil, in a bowl.
2. Mix well, using your (clean) hands at the end.
3. Let the mixture stand at room temperature for about 5 minutes.
4. Heat the olive oil in a skillet over medium heat.
5. Then, fill the palm of your hand with a mound of the mixture.
6. Form into a ball and add to the hot oil.
7. Make a dozen meatballs but don't cook them all together.
8. Cook enough so that they are not crowded in the skillet.
9. As they finish browning, put them on a paper towel to drain.
10. If you are making them in advance, chill (and then they can be frozen if you want).
11. Otherwise, cook them in bottled or homemade pasta (tomato) sauce on low heat for about 30 minutes.
12. The sauce should be hot.
13. If you don't have sauce, heat in a 350F (180C) preheated oven for 30 minutes.

ground beef, eggs, parmesan, onions, salt, black pepper, olive oil, bread crumbs made, basil, italian parsley, garlic, ground pork

Taken from recipeland.com/recipe/v/basic-italian-meatballs-50014 (may not work)