1 lb. ground chuck
1 lb. ground veal
1/2 lb. lean ground pork (will still have enough fat in it with it being lean pork)
1/2 med. onion, finely chopped
Salt and lemon-pepper to taste
4 Tbs. chopped flat leaf parsley
1/2 cup Parmesan, or Romano cheese
4 slices white sandwich bread, (do not remove crusts) made into soft crumbs by pulsing in processor
2 eggs, beaten
1/2 cup plain milk (buttermilk is for biscuits, sugar...not meatballs)
Garlic to taste (at least 2 cloves, finely minced)
1 tsp. dried basil
I like to soak the soft breadcrumbs in the milk and beaten eggs first. Then I add it along with all the rest of the ingredients and gently mix...Over mixing will make them tough. I then use a nice sized ice cream scoop to shape the meatballs. My sister likes to roll them in a little flour and then in a little olive oil before placing in an iron skillet or Corningware roaster.
Sometimes I do the rolling in the flour and sometimes I don't bother, but I must say it kind of seals the meatballs to help form the outer crust Mire was speaking of. We're not talkin' a heap of flour here, honey...just a light dusting...then brush with the olive oil. I usually have them kind of snug, but not mashing each other.
Roast in a 400-425° oven until nicely browned....an iron skillet is perfect for this especially if you bring it up to heat on the stove before transferring to the oven to roast. It really retains the heat very well causing the meatballs to brown well on all sides without turning.
And by all means, sugar...pour all those wonderful pan drippings into the gravy....that should already have been simmering gently on the back burner for about an hour now....
You may use grated lemon peel and freshly ground pepper instead of lemon-pepper seasoning.