DOM'S MOM'S MEATBALLS
For as long as I can remember, my mother has never worn makeup. 
Also, she simply combs her hair straight back in a bun. 
Can you believe that when I was a child, I thought that bun was filled with meatballs?
Good old Mom.

2   pounds ground chuck
1/2 pound ground pork
2   cups Italian-flavored bread crumbs
4   eggs
1   cup milk
1   cup fresh parsley, chopped
1/2 cup grated cheese
1   tablespoon olive oil
2   garlic cloves, chopped very fine
1   onion, minced
1/2 cup pignoli (pine nuts) (optional)

Place all ingredients in a large bowl and mix thoroughly. Let stand 1/2 hour. 
Shape into medium-size meatballs. 
Fry gently in olive oil until lightly browned, 
or place on foil on a cookie sheet and bake for 1/2 hour at 350 degrees. 

Gently place in your own hot spaghetti sauce and cook on medium-low heat for 1 hour.

P.S. What I like to do is quadruple the recipe (you'll have about 100 meatballs) 
and then place the meatballs on large Teflon baking pans. 
After they're baked and cooled, I put twenty at a time in large Ziploc bags 
and pop them in the freezer. 
Then they're ready, willing, and able anytime!

SERVES 10, 2 MEATBALLS PER PERSON.