Ingredients

1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground lamb
1 large egg
1/4 cup milk
1 large onion, coarsely chopped
2 teaspoons Dijon mustard
1 teaspoon tamari or soy sauce
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon garlic powder
2 drops red wine vinegar, optional
1/3 cup plain dry bread crumbs, cornmeal or wheat germ
1/2 cup chopped fresh parsley

Directions

In a large bowl, combine the beef, veal, lamb, egg, milk, onion, mustard, tamari, 1/2 teaspoon of the oregano, the salt, garlic powder, vinegar, if using, and bread crumbs. With your hands, gently mix the ingredients until combined. Shape into 36 walnut-size meatballs.

Heat a 12-inch skillet over medium heat. Add half the meatballs and sprinkle them with 1/4 teaspoon of the remaining oregano and 2 tablespoons of the parsley. Cook, gently turning the meatballs over as they brown, 5 to 7 minutes. Transfer to a platter and repeat with the remaining meatballs, oregano and 2 tablespoons parsley. Transfer the last batch to the platter with the other meatballs, sprinkle with the remaining 1/4 cup parsley and serve. Makes 36 large meatballs.