Italian Meatballs

• 1/2 lb ground chuck
• 1/4 lb ground pork
• 1/4 lb ground veal
• 1/4 lb mild Italian sausage, casing removed
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon fresh basil, chopped
• 1/2 teaspoon fresh oregano, chopped
• 2 tablespoons fresh parsley, chopped
• 1 small vidalia onion, minced
• 3 garlic cloves, minced
• 1 1/2 cups dried breadcrumbs
• 1/4 cup parmigiano-reggiano cheese, grated
• 1/2 cup whole milk
• 1 large egg, beaten
• 2 tablespoons extra virgin olive oil (imported)

1. Mix all ingredients together by hand (except the olive oil).
2. Rub your hands with some left over olive oil.
3. Roll into golf ball-size meatballs.
4. Fry in olive oil until all are cooked.

ground chuck, ground pork, ground veal, italian sausage, salt, fresh ground black pepper, fresh basil, fresh oregano, fresh parsley, vidalia onion, garlic, breadcrumbs, cheese, milk, egg, extra virgin olive oil

Taken from www.food.com/recipe/italian-meatballs-354871 (may not work)