Italian Meatballs

The meatball is the basis of many Italian recipes, at least ones you'll eventually find here. As such, this recipe is making its debut in advance of many of my favorites. This is a family recipe handed down from my mother's family, who came to America from the Basilacata region of Italy. 

1-1 1/2 lbs ground beef or meatloaf (beef, veal and pork mix) 

2 eggs per pound of meat 

Salt and pepper to taste 

1T parsley 

1 clove garlic per pound of meat, crushed 

Crumbs from two slices of bread 

2T Romano cheese 

1 lb Italian sausage 

1 onion, cut into wedges 

Mix all ingredients (except sausage and onion) and roll into balls. Brown in pan with Italian sausage and onion at 350 degrees for 45 minutes. To make meatballs for Italian Wedding Soup: Omit the Italian sausage and onion. Mix all ingredients and roll into balls approximately the size of a marble. Add to the soup; do not cook first.