These were soooo good.
This recipe has you cook the meatballs in the sauce for 3 hours. There were some comments that the meatballs were mushy and it's better to brown them first, but others insisted they aren't mushy--they're authentic. They were definitely soft. Not meatballs you'd use for a sandwich. But omg, soooo good.
I used less salt (because locatelli is very salty and I always use less salt than recipes call for) and less garlic powder because that seemed like a lot.
http://www.food.com/recipe/authentic-italian-meatballs-92095#activity-feedIngredients
1 lb ground beef
2 eggs
1⁄4 cup milk
1⁄2 cup breadcrumbs
1⁄2 teaspoon salt
1 tablespoon fresh parsley
1 teaspoon garlic powder
1⁄2 teaspoon fresh ground pepper
1⁄2 cup grated locatelli cheese
Directions
Mix all ingredients in a large bowl by hand.
Use your bare hands for best results.
Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls).
Drop raw meatballs into large (I use a stock pot) pot of sauce.
(I have an incredible sauce recipe {#92096} I use for my meatballs).
Simmer for about 3 hours.