Here’s what you need:
1/3 pound each of ground beef, veal, pork
2 Hot Italian sausages (remove casing…you just want the meat)
½ cup chopped pepperoni
½ cup finely chopped herbs—basil, Italian flat parsley, oregano, thyme
2 eggs (beaten)
½ to ¾ cup oats (you can use steel cut, too…yummmm, more nutrition!)
1/3 cup heavy cream or half & half (if you want to count calories)
½ cup shredded parmesan (or your choice—asiago, etc.)
Couple of shakes of red pepper flakes (to your taste)
Sea salt & Pepper (to your taste)

Here’s what you do:
1. Combine all ingredients in large mixing bowl and blend.
2. Hand roll into meatballs…I like mine a nice size, somewhere b/t a golf ball and tennis ball!
3. In a skillet over medium heat, drizzle some EVOO. Gently place several meatballs and brown…careful when turning and rotating. I use a spatula as well as a flexible egg flipper to gingerly rotate browning on all sides.
4. If you’re making sauce, too, once they are browned all around (not cooked fully through), place them in the sauce and allow to cook w/the sauce.
5. If you’re NOT making sauce, place browned meatballs in a baking dish, cover w/foil, and bake in oven (350) for about 25 minutes (depending on size of meatballs!)
6. Try cooking w/a nice jar of pre-made marinara sauce…cover meatballs and bake.

The different meats in these meatballs just gives the meatballs ultra flavor. The heavy cream makes them ultra moist and tender. The fresh herbs diversify the flavors. The oats bind together all the good stuff. And, the pepperoni is the secret touch!