A “whole-lotta” fresh breadcrumbs (about 1½ cups)

About 1 cup milk (warm)

1 lb. ground beef

½ lb. ground pork or veal

½ cup freshly grated parmesan cheese

2 tablespoons chopped fresh flat-leaf parsley

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

2 teaspoons dried oregano

About 2 cloves of minced garlic

1 extra-large egg, beaten

 

Step (1)           Remove all jewelry, especially rings – wash hands

Step (2)           Soak breadcrumbs in warm milk for a few minutes

Step (3)           Add the remaining ingredients and combine with jewelry-free, clean hands

Step (4)           Roll mixture into sizeable balls (about 2 inches in diameter)

Step (5)           Brown meatballs well in frying pan with olive oil – finish cooking in a simmering pan of Italian gravy (i.e. tomato sauce)

Step (6)           Serve meatballs (garnish with parsley, freshly grated parmesan) over pasta with a piece of crusty bread on the side