Our favorite meatballs

We've made this meatball recipe dozens of times over the past few years and it's always a winner. I usually triple or quadruple the recipe and bake everything, then toss the extras in a big freezer bag. My suggestion is to either freeze flat on a tray before placing into a bag, or place them in a single layer in the bag in the freezer, so they don't stick together.

Ingredients:

• 1 pound ground beef with 80-85% fat content

• 2 garlic cloves, chopped

• 3 tablespoons fresh parsley, chopped

• 6 tablespoons Pecorino Romano cheese, finely grated

• 1 egg

• 1/2 cup 2% milk

• 1/2 cup seasoned breadcrumbs

Preparation:

1. Preheat oven to 400°F.
2. Put all ingredients into a large mixing bowl. Knead everything together with clean hands. You want to feel for the right texture -- It should be soft, but not sopping wet. If it's not soft enough, add 1 more tablespoon of milk.
3. Once all ingredients are combined, form balls the size of an egg by pushing them into the shape softly in your hands.
4. Place meatballs on a nonstick baking sheet. Bake for 30 minutes, remove and gently toss into your favorite sauce.

Our favorite meatball recipe comes from Teresa Giudice when she appeared on the Rachael Ray show. I cannot take any credit for this recipe, as this is 100% straight from Teresa Giudice.