2 lb. ground chuck
1/2 lb. ground pork
2 c. Italian flavored bread crumbs
4 eggs
1 c. milk
1 c. fresh parsley, chopped
1/2 c. grated cheese
1 tbsp. olive oil
2 garlic cloves, chopped very fine
1 onion, minced
1/2 c. pignoli (pine nuts) (optional)

Mix all ingredients thoroughly in a large bowl. Let stand 1/2 hour. Shape into medium-size meatballs. Fry gently in olive oil until lightly browned, or place on foil on a cookie sheet and bake for 1/2 hour at 350 degrees. Gently place in your favorite, hot spaghetti sauce and cook on medium-low heat for 1 hour.

Recipe can be doubled, tripled or even quadrupled (about 100 meatballs). After they're baked and cooled, they can be frozen for use at any time.