Dr. T'S Worlds Best Meatballs

• The Basic Mix
• 1 pound 85% lean, grass fed ground beef
• 1/2 pound ground pork (preferrably pasture raised)
• 1/2 pound ground veal (preferrably pasture raised). Can substitute dark turkey meat, ground.
• 2 large eggs
• dried bread crumbs, slightly less that the same volume of meat
• 1/2 cup grated reggiano parmigiano cheese, best quality
• 5-6 grates of fresh nutmeg
• A good glug of best quality olive oil
• 1-1/12 teaspoons kosher salt
• several grinds of black pepper
• For the Sofrito
• 1 medium carrot
• 1 medium stalk celery
• 1 small onion
• 1 handful Italian parsley
• 1 handful fresh basil
• 2-3 medium garlic cloves

1. Preheat the oven to 375 degrees. rnRoughly chop the vegetables. Put all of the sofrito ingredients into the food processor and process until you have a paste-like consistency.
2. Put the sofrito onto a large bowl. Add the eggs, nutmeg, salt, pepper, olive oil, cheese and bread crumbs. Combine until well mixed. Add the meats and mix by hand until well combined. Taste a pea sized portion and correct the salt if necessary.
3. I roll the mix by hand into about 2 inch balls. But whatever size pleases you is fine. You can use an ice cream scoop to create even sized portions but with a little practice it is easy to create even sized balls by hand, the old fashioned way!
4. Place balls on a parchment lined baking sheet and bake until lightly browned, about 15-20 minutes.
5. I generally make these meatballs to put into a marinara sauce for spaghetti and meatballs. If this is your plan, put the baked meatballs into your sauce and simmer until you're ready to eat!

mix, lean, ground pork, ground veal, eggs, bread crumbs, grated reggiano parmigiano cheese, nutmeg, olive oil, kosher salt, black pepper, carrot, stalk celery, onion, handful italian parsley, basil, garlic

Taken from food52.com/recipes/72504-dr-t-s-worlds-best-meatballs (may not work)