Great to put on JP's Bolognese.

1 LB Ground Chuck
4 Ounces Dried Bread Crumbs (Italian or Plain)
4 Large Eggs
4 Ounces Whole Milk
6 Ounces Grated Romano Cheese
3 Ounces Spanish Onion, Chopped
2 Ounces Minced Garlic
2 Ounces Finely Chopped Italian Parsley
2 Ounces Finely Chopped Basil Leaves

1 LB Ground Chuck 4 Ounces Dried Bread Crumbs (Italian or Plain) 4 Large Eggs 4 Ounces Whole Milk 6 Ounces Grated Romano Cheese 3 Ounces Spanish Onion, Chopped 2 Ounces Minced Garlic 2 Ounces Finely Chopped Italian Parsley 2 Ounces Finely Chopped Basil Leaves

1. Preheat oven to 350 degrees F. Spray baking sheet with olive oil.
2. Miss all ingredients thoroughly in a large bowl. If mixture seems too loose, carefully add more bread crumbs to remove excess moisture.
3. Roll meatballs loosely (golf ball sized) and place on baking sheet evenly spaced. Place into pre-heated over. Cook for 35 minutes, turning the meatballs over every 7 minutes.