Meatballs are one of those dishes that you can make in bulk. I like it because I make a huge batch and then put about 3 separate large quantities in the freezer for the night that I am not home or need something on the quick. This particular recipe makes for nice light fluffy meatballs, not dense which I like. It took me a while but I think this is the one.
3 cups panko
3 cups milk ( any kind )
2 cups grated Parmesan cheese
1/2 cup ground pork
1/2 cup ground veal
1/2 cup ground beef
2 Spanish onions chopped
2 tsp. dried oregano
2-3 tsp. kosher salt
Saute the chopped onions in a frying pan, in olive oil, about 10 minutes until soft and a little bit caramelized.
Let cool. In a large bowl, mix together the panko and the milk, let sit. The panko should absorb all the milk easily. If you find that panko is runny and then drain it, and get rid of the excess milk after it sits for about 10 minutes. Add the cheese, meats and oregano. Mix really well. Add the cooled onion mixture, mix really well. Add salt. No eggs is right.
Set the oven to 350 and in a glass baking dish or even a cookie sheet covered in parchment paper, make 1 1/2 " round meatballs, set them a little bit apart and bake until golden.
Serve with spaghetti and red sauce, or even on a sandwich. When I take them out of the freezer, I do let them defrost before putting them in the oven to bake. Also, when I freeze the meatballs, I put them in a tupperware container lined with parchment paper on top and over the meatballs.