Meatballs made with Sausage Meat

Serves 6-8

1 lb lean ground beef

1 lb ground veal

1/2 lb ground pork

1/2 lb ground hot Italian sausage meat

2 tbsp chopped onion

2 cloves finely chopped garlic

2 tbsp chopped fresh Italian parsley

1/2 cup seasoned bread crumbs

2 tbsp grated Romano cheese

3 whole eggs

1/2 tsp black pepper

1/2 tsp crushed red pepper

2 tbsp olive oil

Heat the oil and add the chopped onion and garlic.

Simmer for about 4 minutes and hold on the side.

In a large mixing bowl, add all the other ingredients, including the onion and garlic mix.

Blend well and then roll the mix into meatballs, about the size of a small peach.

Place the meatballs on a half size sheet pan.

When all the meatballs are formed, place the sheet pan in a 400 degree oven for about 20 minutes, until golden brown.

Towards the end of browning I like to add a half cup of water to the sheet pan. Leave in the oven for another 3-4 minutes. This will prevent the meatballs from sticking to the pan and the juice will be great for flavoring your tomato sauce.

With a spatula, remove the meatballs from the pan and place into a simmering pot of tomato sauce. (Sunday gravy)

Simmer for 30-45 minutes and hold for service.

Serve over your favorite pasta, two meatballs per person with enough sauce to satisfy your bread dipping needs.

Meatballs also make a great side dish. Serve three meatballs in an individual casserole dish with sauce. Top with cheese and place in a 375 degree oven for five minutes.

Serve with a good crusty bread for dipping and a nice salad on the side.

Pairs nicely with a glass of white or red wine.