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4 cloves garlic, grated on fine microplane (this is Uncle Chris’s secret method to keep the meatballs from having any sharp bites of garlic)
3/4 cup (3-4) shallots, minced
4 T extra virgin olive oil
6 T minced fresh Italian parsley
4 oz fresh grated Parmesan Reggiano cheese
3 T minced fresh basil
1 lb ground veal (ground pork can be substituted)
1 lb lean (90%) ground beef
1/2 lb sweet Italian sausage
1/2 lb hot Italian sausage (my kids can eat these-the end result is not hot)
6 eggs
3 cups Italian seasoned bread crumbs, divided



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