Ingredients
1 lb. ground beef
1 lb. ground pork
1/2 lb. ground lamb
1 cup fresh breadcrumbs (chop a few bread slices with a knife or food processor…please don’t use dry, it will ruin the texture)
2 eggs
1/2 C. fresh grated Parmesan
1/3 C. heavy cream
1/2 C. finely diced onion, soaked in boiling water for 10 minutes then squeezed dry.
1 T. salt
1/2 t. fresh black pepper
1/2 t. oregano
1/2 t. basil
1/4 C. minced fresh parsley
1 minced garlic clove
Preparation
Place all ingredients in a large bowl. Using the tips of your fingers (I like to wear gloves, keeps things tidy and the meat doesn’t overheat) gently combine the ingredients – don’t overwork the mixture, it should not look like paste. Form into 12 meatballs a little smaller than tennis balls, or 24 golf-ball size if that’s your preference.
Space them evenly on foil or parchment in a lipped tray or pan…if you made the smaller size you might need 2 pans.
Bake at 400 for 35 minutes or so until brown and cooked through.
Sauce them if so desired and serve with pasta, or make a killer sandwich.
