1 lb. ground chuck or tri pack of beef, veal & pork
2 tbsp. olive oil
1 sm. onion, cut fine (4 oz.)
1 lg. clove garlic, chopped fine
2 tbsp. freshly chopped parsley, or 1 tbsp. dried parsley
4 slices white bread, or equiv. of Italian bread, soaked with water & squeezed dry & grated on shredder side of grater
2 lg. eggs
2 tbsp. grated Parmesan or Romano cheese
1 tsp. Italian seasoning
Salt & black pepper to taste

1. Place meat in a mixing bowl, add the salt, pepper, oregano, grated cheese and break the eggs into the bowl.

2. Saute the onions in oil until translucent, add the garlic, and saute slightly, or until it imparts its aroma. Add all sauteed ingredients to the bowl. Add the moist grated bread, and mix all together, moistening with water until the mixture is soft. (Note the consistency of the meatballs depends on the moisture added. Soften as desired. The softer the mix, the softer the meatballs will be.) Taste meat or form some of the meat into a small patty and fry off, or cook in microwave. Taste and adjust seasoning if needed.

3. Grease a baking pan or dish and roll meatball, placing side by side in dish and bake in 350 degree oven on middle rack until lightly browned.

4. When cooked, remove from oven and drain off all grease, hold until ready to add to sauce.

NOTE: Do not overcook meatballs. As soon as the moist bread gives off steam, the meatballs will be cooked. Meat will also cook in sauce.