1. Finely chop the garlic, onions, and parsley and set aside
  2. In a big bowl **(big enough to hold all of the ingredients)** mix the heavy cream with the breadcrumbs, pecorino, ricotta, and eggs, adjusting the amount of cream/ ricotta to achieve the desired consistency in the mixture
  3. Add the meat to the bowl, and mix through
  4. Add the garlic, onions, and parsley to the bowl, along with some salt and pepper, and mix through
  5. If you're a [legit Italian Grandpa](, taste the raw mixture to ensure it is properly seasoned **(if you aren't that legit, you can take a small amount of the mixture out, cook it quickly in a pan, and taste that)**
  6. Preheat oven to 325°F
  7. Form the meat into balls **(I like to make them roughly the size of a lacrosse ball)**
  8. Place the balls in rows on an oiled baking tray, making sure to leave a little space in between each one.
  9. Once the oven is preheated, bake for 30 minutes
  10. Once done, they should be juicy and gently yielding.
  11. Let the balls cool for at least 10 minutes
  12. When serving, make sure to top with **(preheated)** sauce, and a big mound of grated parmesan or pecorino.


Based On