2tablespoonsItalian seasoningor 6 Tablespoons fresh Italian herbs
salt and pepper to taste
Peel and dice onion and garlic. In a medium bowl, slightly beat the eggs, milk and buttermilk together.
In a large bowl add all ingredients and mix well with your hands. Using the palms of your hands, form into golf ball sized balls. About 15 gentle rolls will form a meatball.
Bake 350 degrees for 30 minutes.
Use your hands to mix the ingredients together. The light touch of your hands is a perfect tool for this job. Using a spoon will crush ingredients together rather than combine, and you risk mashing the ingredients into a paste. Full pieces of ground meat should be visible for a perfectly textured meatball.
Roll the meat into balls: Again, use your hands. Grab a chunk of the mixed meat mixture and using the palms of your hands roll into a golf ball sized meatball. About 15 gentle rolls will form a good solid meatball.
Italian Seasonings: If you want to substitute fresh herbs for the dried mix, please know the ratio rule of thumb: One tablespoon fresh herbs to one teaspoon of dried herbs. This recipe calls for two tablespoons dried herbs. There are three teaspoons in a tablespoon, so you will use a total of 6 tablespoons of chopped fresh herbs.