Mamma Mia! Fresh Italian Meatballs!

PROCESS 1 small peeled sweet yellow or red onion, approximately 1/2 red or green bell pepper, and 3-4 cloves of garlic in a food processor until minced; SAUTE mixture in one tablespoon olive oil over medium heat until softened; ADD 1 teaspoon fine sea salt and cook until tender; REMOVE from heat and add sauteed vegetables into a large bowl.

POUR 1 cup milk over 1 cup fresh sourdough breadcrumbs until soggy (you can grind the bread in a food processor or grate using a hand-held grater if desired); SQUEEZE out excess milk from bread by hand or using strainer; ADD to large bowl with sauteed vegetables.

REMOVE stems from fresh basil leaves, fresh oregano leaves and fresh parsley leaves; ADD rounded specified amounts to a food processor; PROCESS until finely minced; ADD to other ingredients in large bowl without mixing.

ADD 1 lb. fresh ground beef or veal and 1 lb. fresh Italian bulk sausage to mixture in large bowl without mixing.

BEAT one egg in a small bowl with 1 teaspoon freshly ground black pepper, 1/2 teaspoon red pepper flakes, remaining 1/2 teaspoon fine sea salt, 1/2 teaspoon fresh lemon zest, 1/4 teaspoon ground allspice and 1/4 teaspoon freshly grated nutmeg; POUR mixture over ingredients in bowl without mixing.

SPRINKLE 1/2 cup freshly grated parmesan cheese over remaining ingredients.

MIX meatball mixture thoroughly using hands.

ROLL into 1 1/2 - 2 inch meatballs.

FRY meatballs in a large skillet, between medium-low and medium heat in 1-2 tablespoons olive oil (or fry between 275 F - 300 F in an electric wok or electric skillet), alternately turning and covering until browned/steamed and meat is just cooked until done, yet moist; SERVE any way you like, then take your first bite.

SMACK your lips, do an Italian mouth-to-hand "MWAH!", run around the table three times and shout, "MAMMA MIA!"! ?