½ pound ground beef
½ pound ground veal
½ pound ground pork
2 italian sausages, spicy, casings removed
¾ cup breadcrumbs
½ cup grated Parmesan cheese
1 tablespoon fresh basil, chopped fine
½ teaspoon Badia powdered garlic
½ teaspoon Badia powdered onion
½ teaspoon dried oregano
Salt and Badia pepper
4 tablespoons Badia olive oil
Mix all ingredients together except olive oil. Take a tablespoon of meat in hand, roll between your palms to for small balls that are well packed, but not too tight, about 1 – 1 ½ inch in diameter.
In a large sauté pan, heat the oil over medium high heat. Add the meatballs into the pan, but do not crowd the pan, you should make them in batches. Cook until golden brown on all sides.
Add tomato sauce or “gravy”, lower to a simmer and cook covered for about 10 minutes.