An updated, slightly leaner version of the old time Italian meatball. Baking the meatballs makes them less greasy, and still give a slight browning that adds flavor to the sauce. These can be made ahead and frozen to have on hand for a quick appetizer or easy meal with a good commercial spaghetti sauce.
Soak the bread in the milk until the milk is absorbed; add to the meats with the egg beaters/eggs; mix in gently and add all the other ingredients except the sprays of olive oil. Do not over mix-keek it gentle until it is combined.
Line a cookie sheet with aluminum foil, or parchment paper. Preheat oven to 400 degrees. Place a cooling rack on the pan; roll the meatballs to about 1-1/2" place on the rack -- don't crowd them too close . Spray with the olive oil cooking spray..
Bake for about 10 minutes, or til they lightly brown.
Add to the Sunday gravy, and cook about 1-1/2 to 2 hours.