Abe, made them. I used a mix and match of your recipe and the 'Meatballs,
Family' one posted earlier.

I added a little worstershire, rice and crackers (where your matzo is) and
Zatar for your seasonings. A bit more onion, and left out the tomato paste
as they will later cook in such. Going at 375 for 30 mins then will check.


"Abe" > wrote in message
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> >
>>"Abe" > wrote in message
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>>> My classic Italian meatballs:
>>>
>>> 1 lb lean ground chuck
>>> 1 lb lean ground pork
>>> 1 lb lean ground veal
>>> 2 extra large eggs
>>> 1/2 cup freshly shredded parmesan cheese
>>> 1/2 teaspoon salt
>>> 1/2 teaspoon black pepper
>>> 2 teaspoons dried Italian herb seasoning mix
>>> 1 8oz can plain tomato sauce
>>> 1/4 to 1/3 cup quality fine bread crumbs (unflavored) or matzo meal
>>> 3 Tbs extra virgin olive oil
>>>
>>> Standard assembly and texture - I won't repeat it here.
>>>
>>> Bake meatballs in middle rack of 425 degree oven about 45 minutes,
>>> until well browned, turning once halfway through.
>>
>>Hey Thanks! I have a smaller amount of beef but i can adapt off that one
>>well enough. I like the addition of the parmesan cheese.
>>
> Your welcome! This is the standard recipe used by the Italian
> immigrants from my old neighborhood in Sheepshead Bay in Brooklyn.
> Believe it or not, many used matzo meal regularly.
>
> Also, since they used parmesan in the meatballs, they often used
> Romano to top the sauce.