Step 1

Beat eggs lightly in a large mixing bowl. Add Half ‘n Half, breadcrumbs, parsley, basil, oregano, Parmesan, salt, black pepper and red pepper flakes, Stir to combine.

Step 2

Add ground chuck to the breadcrumb mixture and mix until evenly distributed, being careful NOT to overwork the mixture or the meatballs will be tough.

Step 3

At this point, the meatballs can be cooked or frozen raw. See *Notes before reading further.

Step 4

Bring your favorite sauce (if cooking all meatballs, 5-6 quarts of sauce are needed) to a boil over medium heat, stirring often. Add raw meatballs and return the mixture to a boil without stirring. After 5 minutes, stir very gently so the meatballs stay intact. Reduce the heat to low and simmer 45 minutes (gently stirring every 5 minutes) or until meatballs are cooked through.

Step 5

Transfer the meatballs to a metal rack set over a rimmed baking sheet and continue cooking the sauce (at a simmer), stirring every 10 minutes, until it is reduced to desired thickness. The reduction time can vary from 30 minutes (for store-bought) to several hours (homemade).

Step 6

Enjoy!