(can be multiplied with no changes, I always made a double batch)
1 lb ground beef (ground round 85%lean)
1/2 lb ground pork (not italian sausage)
1 tsp. salt
3/4 Cup grated romano cheese (use pecorino romano imported it's the best)
1 Cup saltine cracker crumbs (I used puffed rice or rice krispie cereal, gluten free)
3 eggs, slightly beaten (I never, ever beat them)
1 1/2 tsp. black pepper
1/2 cup milk
Place meat in mixing bowl an dmix them together. Mix the dry ingredients together. Add the eggs to the meat mixture. Fold the dry ingredients into the meat mixture. Add half the milk and mix. Add the rest of the milk.
Preheat oven to 350 F.
use an ice cream scoop to assure uniform size (occasionally dipping scooper in water helps meatballs roll in hand easier and with less sticking.)
The more hand pressure used the more dense the meatballs.
Place meatballs in a shallow roasting pan which has been sprayed with non stick spray or lined with parchment paper.
Place meatballs in pan (ensure enough space between meatballs so they may brown, cook 15 minutes per side.
Meatballs will flatten out a little while cooking.
Meatballs should be placed in sauce for at least 3/4 of an hour to affect the flavor of the sauce.
Meatballs may be prepared in advance and stored in the refrigerator or freezer to use at a later time.
Doubling or tripling the recipe and freezing the extras saves trouble for future.
Bake at 350F for 30 minutes, 15 minutes per side.