OVEN BAKED MEATBALLS by Kathy Cappuccitti

Today's recipe and tips come from my cousin, Kathy.  She is an avid cook and often shares recipes with me.  Kathy and I haven't seen each other in years but recently "found" each other on Facebook.  One of these days, I picture us in a kitchen together cooking up a storm. 

I prefer to cook one tray at a time (I think they brown better that way), but you could always switch up the trays half-way through cooking. Serve with your favorite tomato sauce. Great on pasta or in sandwiches. Meatballs can be frozen. Next time you make a tomato sauce, toss in a few frozen meatballs and let them sop up the sauce as they heat through. Double the recipe if you dare.  - Kathy

The Ingredients:
1 lb. lean ground beef
1 lb. lean ground veal
1 lb. lean ground pork
9 eggs
3 cloves garlic, minced
6 c soft bread, diced
1 1/2 c milk
1 1/2 c Parmesan cheese, grated
6 tbsp flour
1/4 c parsley, finely chopped
1 tsp salt
1 tsp pepper
Chile flakes, to taste (optional)

1 c water
1 c white wine

The Method:
Preheat your oven to 450 degrees F.

Place all ingredients (with the exception of water and wine) into a very large mixing bowl. Using your hands, mix well. Prepare two baking sheets with light spray of Pam. Using an ice cream scoop, shape meatballs and place on baking sheet, leaving a little space between them. Mix 1/2 cup water and 1/2 cup wine (per pan) and pour the mixture between the meatballs. Do the same with the remaining water and wine on the second tray of meatballs.

Bake for 30 minutes, until the meatballs are lightly browned.

Note: If ground veal is not available, replace with ground pork or ground beef.