1 lb. ground beef (85/15 or 90/10)
1 lb. ground veal
1 lb. ground pork
3 eggs
3 cups Italian style bread crumbs (Progresso makes a good one)
1 cup dairy sour cream (I use Breakstones)
3 liberal pinches of salt
2 teaspoons ground black pepper
5 cloves garlic
1 medium white onion
4 cups Parmesan cheese (use Pecorino Romano if you like a saltier taste)

In large bowl, place all of the ground beef, veal, pork, eggs, breadcrumbs, Parmesan cheese, sour cream, salt and pepper.

Preheat oven to 350°F.

On a cutting board, mince the peeled cloves of garlic and add it to the bowl. Do the same with the onion.

Hand mix all ingredients together until it gives you a feel of a sticky/fluffy feel.

Get out a non-stick cookie sheet (if no non-stick then spray a touch of Pam).

Now it's time to start rolling the meatballs. There is a trick here. When rolling the meatballs in your hand, make sure NOT to press hard. Roll it gently. This is key because it gives a great texture an cooks the meatballs exceptionally well. Make the meatballs in between the size of a golf ball and tennis ball.

Bake at 350°F for 28 minutes. If you like a crispier outside then bake longer, but take one out at 28 minutes and try one. They're amazing!

Hope you enjoy!! =) -Matt

Submitted by: Matt Chim