1 pound ground veal

1 pound ground pork

1/2 pound ground sweet Italian sausage

1 cup Italian style breadcrumbs

1/2 cup parmesan

1/4 cup pecorino

Couple of torn basil leaves

2 xl eggs, lightly beaten

3/4 cup whole milk

3/4 cup ricotta

2 32-oz jars marinara sauce

Preheat oven to 425 degrees.

Place the meats in a large mixing bowl, adding breadcrumb, parmesan, pecorino, basil and 1 1/2 tablespoons salt and blend lightly.  Add eggs, milk, ricotta and 1/4 cup of garlic infused olive oil (or just use regular olive oil and add a few dashes garlic powder).  Mix lightly but thoroughly.

Measure each meatball about 2 1/2 oz - place about one inch apart - will need two sheet pans - brush meatballs with olive oil and bake for about 25-30 minutes until lightly browned.

Add to simmering marinara sauce and simmer about 10 minutes before serving.