1 pound ground chuck
1 pound ground pork
1 pound ground veal
10 oz. grated Romano cheese (pecorino)
2 tbsp Italian seasoning
1 tsp black pepper
1/4 cup thinly sliced garlic
2 tbsp sea salt
1 large yellow onion thinly chopped
1/2 cup chopped curly parsley
1/2 cup olive oil
3/4 cup ricotta cheese
Grill up onions and garlic in a pan.
Put aside when done to cool.
Put eggs, Romano cheese In bowl and stir together with cooked garlic and onion.
Mix together veal, pork, ground beef with hands .
Season meat with salt, pepper, and Italian seasoning.
Combine meat and cheese mixtures and add ricotta.
Once Thoroughly mixed, add parsley and roll up into balls of your desired size.
Preheat oven to 415 degrees.
Add olive to the frying pan on high.
Once hot, lay meatballs in flying pan with some space between each until each side is golden brown and crisp.
Then place meatballs on a sheet pan and cook in the oven for 10 minutes.