Serves 10-12+

1 lb. Ground Sirloin
1 lb. Ground Veal
1 lb. Ground Pork
3 eggs beaten
3 cloves minced garlic
1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving on spaghetti
¼ cup chopped parsley
1½ cup Gene’s Quito Garlic Romano homemade croutons (or Italian Breadcrumbs)
1 cup whole milk
1 t. crushed red pepper flakes
1½ medium yellow onions chopped
4 T. Worcestershire sauce
1 t. salt
½ t. pepper
Mozzarella Cheese
Olive Oil

Put croutons in a bowl and pour milk over, let sit for 10 minutes.
Place ground meats in large bowl and mix together, form a well in center.
Place all ingredients, except crouton mixture, in to well and mix until well combined.
Gently fold in crouton mixture. Form into 1½” balls and stuff a quarter size piece of mozzarella cheese inside and seal. Can be made one day in advance. Place on cookie sheet and drizzle lightly with olive oil, brush oil evenly on balls with a pastry brush. Bake for 22-25 minutes at 350 degrees, turning once halfway through. Remove meatballs and add to simmering tomato sauce. Serve over spaghetti noodles and more freshly grated Parmigiano-Reggiano Cheese.