Meatballs

I've discovered two rules about great meatballs and dinner parties: you will never make enough and the last one will sit alone for a while. You can bake or fry these. I used to think that they were significantly better if fried, now I've changed my tune.

INGREDIENTS

For the Panade:

½ cup whole milk
2 slices white sandwich bread

For the Meatballs:

1 egg yolk
½ pound 85% ground beef
¼ pound ground veal
¼ pound ground pork
¼ cup Parmesan cheese
¾ tsp. Kosher Salt
1 tsp, Italian Seasoning
2 cloves garlic, minced
1 medium onion, minced

Instructions:

• Preheat oven to 425 degrees.
• Tear the bread into tiny bits and blend in milk. Blend well mashing with a fork until smooth and pasty. Let sit about 10 minutes.
• In a large bowl, using your hands blend the panade mixture with all the rest of the ingredients until smooth and evenly blended.
• Roll 1¼ inch-sized balls between your two hands until perfectly round and firm. Or, use an ice cream scoop
• Place all 15 meatballs on a parchment paper lined sheet pan and bake for 20 minutes.
• Serve with your favorite Marinara Sauce and a big mound of pasta.