I am not sure when my mother started cooking her meatballs in the oven. My younger brother was always on a diet growing up. Not that he needed to be, seemed to be fashionable in those days.
If you ask her the question today, she would probably stop you mid sentence by insisting you try one. It's hard to tell the difference when the same wholesome ingredients go into each meatball. Getting the temperature right is key along with keeping a watchful eye on them. Here is the recipe:
One oven proof pan about 12 inches in diameter
3/4 pound of ground beef (lean 90 percent lean)
1/2 pound lean ground pork, veal or turkey
2 teaspoon salt
one teaspoon pepper
2 eggs plus 2 tablespoons milk
1 cup Parmigiano Reggiano cheese grated
3 tablespoons diced yellow or white onion
1 clove garlic diced
One handful of parsley diced
sprig of fresh basil
1 cup of fresh bread crumbs made from day old bread
Into a deep bowl, mix together your ingredients.
Make the meatballs about 1-2 inches in diameter. Pass them in bread crumbs again and Set them on Parchment paper and let rest for 30 minutes in refrigerator.
Method: Set your oven to 300 degrees / bake to warm up.
Place your pan in the oven to warm up. Remove your pan from the hot oven.
Place some (brush) olive oil to coat the pan.
Place your meatballs in the pan. Place the oven on broil (300 degrees F.)
Keep watch and after 5 minutes, give them a shake. Your cooking time is going to depend on the size of your meatballs. You should get about 20 meatballs from this recipe. Continue to cook for a few minutes until they are browned completely. They cook pretty fast. Remove them from the oven and shake them again so they move freely in the pan.
Let cool before serving. They will be hard to resist. You can now either add them to your sauce or just enjoy hot out of the oven. Buon Appetito!