1 large onion chopped fine
3 cloves garlic chopped
pinch red pepper flakes
1 lb ground pork
1/2 lb ground beef
2 large eggs
1/4 cup Italian parsley chopped
1cup plain bread crumbs
1cup shredded Parmesan or pecorino Romano
1/2 cup water
Sauté onions in generous amount of evoo until clear, add garlic and red pepper flake cook for 2 or 3 minutes
Mix all ingredients together well, salt and pepper well.
Form into balls ( slightly larger than golf balls)
Saute meatballs in EVOO turning frequently just to brown. Place on a cookie sheet and bake for 12-14 minutes in a 350 oven..
Check your mix by making a tiny patty and cooking it and tasting it. Assure popper salting.
From a recipe book..
1 lb ground veal
1 lb ground pork
1 lb ground beef
4 slices white sandwich bread, torn
1 1/2 cups milk
2 cups freshly grated Parmesan cheese, plus more for garnish
1 cup grated pecorino cheese
6 tablespoons chopped fresh flat-leaf parsley, pluse more for garnish
2 tablespoons kosher salt
1/2 teaspoon freshly ground pepper
1 cclove garlic, minced
1 1/2 cups tipo 00 flour or all-purpose flour
1/4 cup grapeseed oil
Combine the veal, pork, beef, bread, milk, eggs, 2 cups Parmesan, pecorino, 6 tablespoons parsley, salt, pepper, and garlic in a stnad mixer fitted with the flat blade. Mix on medium-low speed for 1 min.
Scoop out 1/8-cup pieces of meat and gently roll them between your hands into balls about the size of a golf ball. The meat will be soft, so don't compress it too much. Put the flour in a bowl and toss the meatballs in the four as you work.
Heat the grapseed oil over medium heat an a large skillet and , working in batches, add the floured balls, cooking them until golden brown all over, 8 to 10 min total. The internal temp should be about 155 F.
Divide the meatballs among plates; sprinkle with Parmesan and parsley.