1 ½ lbs each: Italian Sausage, Ground Beef, Ground Veal
1 ½ cups cooked, diced onions
1 cup croutons
1 cup milk
3 tbsp white wine
2 cups grated Parmesan cheese
1 tsp salt
2 tsp white pepper
1 tbsp chopped garlic
½ cup Italian parsley, rough chopped
About 12 large cube cuts of provolone cheese
DirectionsAdd croutons to the milk and wine mixture and set aside. Mix all other ingredients well, either by hand or mixer. After croutons have had a bit of time to soak in liquid mixture, add liquid mixture to the meatball mix and mix well once again. Weigh out meatball mixture to 8 oz using kitchen scale. Form into ball shape and then push a cube of provolone cheese into middle of ball shape. Reshape the meatball again after adding cheese. Repeat this process until all meat mixture is done.
Place meatballs on greased cookie sheet. Bake in oven at 425 for about 15 minutes, then turn down to 350 for another 15 minutes. Makes about 10 – 12 large meatballs. Meatballs can be served immediately with your favorite marinara pasta sauce.
Meatballs can also be stored in refrigerator, covered with marinara sauce and plastic wrap until ready to re-heat and serve.