Chef Tony, from Bar Zepoli's in Stamford, shares how to make his delicious meatballs.

1 lb ground beef

1 lb ground veal

2 eggs ( 1 per lb of meat)

1 cup Pecorino romano

6 slices Soft white bread

2 cups Milk

1 TB Parsley

S&P

1 tsp Garlic powder

1 tsp Onion powder

1 quart tomato sauce

Start by soaking bread slices in the milk.

In a large sauce pot, slowly warm tomato sauce.

Combine remaining ingredients in bowl for stand mixer, add bread, squeezing out some of the milk before hand.

Once fully incorporated, roll out to approximately a 3 oz meatball, set aside until all the meat is formed , then add to the hot tomato sauce one by one.

Cook , stirring gently for about 30 minutes.                                              

Add to your favorite pasta.