Ingredients

• 1 pound ground chuck

• 1 pound ground veal

• 1 pound ground pork

• 4 large eggs

• 2 cups Italian seasoned breadcrumbs

• 1 medium onion, finely chopped

• 2–2½ teaspoons of Lawry’s seasoned salt, or to taste

• 1½–2 teaspoons of Lawry’s seasoned pepper, or to taste

• 1–2 teaspoons dried oregano, or to taste

• 1–2 teaspoons dried basil, or to taste

• Prepared tomato sauce, gently simmering

Instructions

1. Combine the Meats - In a large mixing bowl, combine the ground chuck, veal, and pork.

2. Add Ingredients - Add the chopped onion, seasoned breadcrumbs, eggs, and all seasonings.

3. Mix Gently - Using your hands, mix until just combined. Do not overmix, as this will make the meatballs dense.

4. Form the Meatballs - Shape the mixture into meatballs, approximately 2–3 inches in diameter.

5. Cook in Sauce - Gently place the meatballs into a pot of simmering tomato sauce. Ensure the sauce remains at a low simmer, not a boil.

6. Simmer Until Done - Cook for 45–60 minutes, or until the meatballs are fully cooked through and tender.

7. Serve Serve hot over pasta with additional sauce and grated cheese, if desired.

Notes

• If the mixture feels too wet, add some additional breadcrumbs.

• Flavor improves if allowed to rest in the sauce for an extended simmer.