THE Italian meatball

• 1 lb ground 80/20 beef
• 1 lb ground veal or pork
• 1 cup Italian seasoned breadcrumbs
• 1 clove minced garlic
• 1 small onion minced
• 1/2 cup grated parmessan cheese
• 1 tbsp red wine
• 1 tsp kosher salt
• 1/4 tsp fresh grated black pepper
• 1 dash red pepper flakes if desired
• 2 large Egg
• 1 tbsp Italian seasoning, or
• 1 tsp oregano
• 1 tsp basil
• 1 tsp rosemary

1. preheat oven to 400F
2. Meatballs will steam bake while you make asunday "gravy"
3. spray a baking sheet with cooking spray
4. in large glass bowl, place two ground meats, eggs, onion, garlic, breadcrumbsand rest of ingredients.
5. gently mix with clean hands.
6. the less you handle mixing, the more tender the meatballs...nobody likes a tough meatball...am I right
7. gently shape into balls the size of golf balls...slightly larger, and place one at a time on baking sheet
8. should make 24 good sized balls
9. pour 1 cup of water around meatballs on baking sheet for steaming
10. cover with tented foil sealed to steam gently.
11. place in preheated oven for 25 min...you will smell when they are done
12. Remove from oven and add to Sunday gravy...keep one out to cut up and make a smmy with you fresh Italian bread which we will tackel later.The cook ALWAYS gets to sample her masterpiece.

ground veal, italian seasoned breadcrumbs, garlic, onion, parmessan cheese, red wine, kosher salt, black pepper, red pepper, egg, italian seasoning, oregano, basil, rosemary

Taken from cookpad.com/us/recipes/332090-the-italian-meatball (may not work)