|Ground beef||1⁄2 Pound|
|Ground veal||1⁄2 Pound|
|Ground lamb||1⁄2 Pound|
|Milk||1⁄4 Cup (4 tbs)|
|Onion||1 Large, coarsely chopped|
|Dijon mustard||2 Teaspoon|
|Tamari/Soy sauce||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Red wine vinegar||2 Drop|
|Plain dry bread crumbs/Cornmeal / wheat germ||1⁄3 Cup (5.33 tbs)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
In a large bowl, combine the beef, veal, lamb, egg, milk, onion, mustard, tamari, 1/2 teaspoon of the oregano, the salt, garlic powder, vinegar, if using, and bread crumbs.
With your hands, gently mix the ingredients until combined.
Shape into 36 walnut-size meatballs.
Heat a 12-inch skillet over medium heat.
Add half the meatballs and sprinkle them with 1/4 teaspoon of the remaining oregano and 2 tablespoons of the parsley.
Cook, gently turning the meatballs over as they brown, 5 to 7 minutes.
Transfer to a platter and repeat with the remaining meatballs, oregano, and 2 tablespoons parsley.
Transfer the last batch to the platter with the other meatballs, sprinkle with the remaining 1/4 cup parsley, and serve.