1 pound 80/20 ground chuck
1/2 pound ground pork
1/2 pound ground veal
4 ounces dry breadcrumbs (about 1 cup)
4 large eggs
4 fluid ounces whole milk (1/2 cup; lactose-free may be substituted)
6 ounces freshly grated Romano cheese (about 1 1/2 cups)
3 ounces grated Spanish onion (about 1/2 cup)
2 ounces finely minced fresh garlic (about 1/4 cup)
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
olive oil cooking spray

Preheat oven to 350°F. Lightly coat a rimmed baking sheet with olive oil cooking spray. In a large bowl, combine the ground chuck, pork, veal, breadcrumbs, eggs, milk, Romano cheese, onion, garlic, parsley, basil, salt, and black pepper. Mix until well combined. If the mixture is too wet to shape, add a little more breadcrumbs; if it seems too dry, add a little more milk. Gently shape the mixture into golf ball-size meatballs and arrange about 1 inch apart on the prepared baking sheet, using a second baking sheet if necessary. Bake for 35–40 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F. If serving with sauce or gravy, drain the meatballs and add them directly to the sauce. To freeze, drain and cool completely, then arrange in a single layer on a clean baking sheet and freeze for 1 hour. Transfer the frozen meatballs to an airtight container or freezer bag for storage. Note: These meatballs are delicious served with tomato sauce and pasta or with beef gravy over mashed potatoes.