Ready in 45 minutes
My Grandmother, Aurora, would prepare a delicious Italian meal every Easter when everyone else was eating ham (good thing, because I'm not fond of ham). The last few years of her life she spent tutoring me in her techniques and recipes and I have since taken over the Easter festivities. I found this meatball recipes among her other Italian recipes. It is a slight variation on the meatball recipe I learned. The primary difference is the inclusion of mint. I was a bit skeptical, but since wild mint is prominent along our ditches, I decided to try it. All I can say is, "Wow!' The mint really sets this meatball recipe apart. As a side note, I find all beef meatball to be too dense and chewy. The texture is much improved by the veal and pork. The veal is not necessary if you should choose to omit.
Mix together all ingredients except meat and eggs. Thoroughly but gently mix meat with other ingredients. Do not overwork. Lightly whisk eggs and add to meat mixture. Form balls into two inch balls. Roll in flour and brown in hot pan. Set meatballs aside to add to sauce later. After frying, deglaze pan with a dry red wine. Add to sauce.
Use your senses like Grandma did to tell when it is perfect!