Meatballs

Ingredients:

3/4 c. plain breadcrumbs
3 oz. milk
1 large egg + 1 egg yolk
2 tsp. olive oil
1/8 tsp. red pepper flakes
1 tsp. granulated garlic powder (or to taste)
1 - 2 tsp. dried Italian herb mix (or your favorite seasonings)
1 lb. each ground beef (80% lean), pork, and veal (you can substitute ground turkey thigh meat for veal, since veal is hard to get; it's just as tasty)
1 1/2 tsp. salt (or to taste)
1/2 tsp. freshly ground black pepper
1/2 c. freshly grated Parmigiano-Reggiano cheese
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Add the first seven ingredients to a large mixing bowl and lightly whisk together. Let this sit for a couple of minutes.

Add the remaining ingredients and mix until everything comes together and looks uniform.

Using a small cookie dough scoop, scoop the mixture and then roll in your palms. Add to a sheet pan lined with foil and oiled with olive oil. A sheet cake pan will hold nearly 60 meatballs.

Cook under a broiler for 15 - 20 minutes until they're nicely browned and cooked through. No need to turn.

Use as you will. We add them to homemade marinara sauce. But they're also good in a sweet and sour sauce, or as Swedish meatballs.

Feel free to play around with the seasoning. I might try ginger, garlic and Chinese five spice powder with a bit of Sriracha next.

Yield: Approx. 100 meatballs. Eat some now; freeze the rest.