I’ve spent many year perfecting my meatballs and I am now ready to share my coveted recipe. Before you get started, I highly encourage you to read 8 Ways to Improve Your Meatballs so you understand the reason why my recipe is the way it is.
Of course, some of these items aren’t always practical and we all take shortcuts, myself included. One of my shortcuts is instead of grating the onion and garlic, take it for a ride in the food processor. The resulting pulp can also be combined with parsley for a super fine mince, nearly paste, that will fold into your meatballs seamlessly.
If you do not have evaporated milk, regular milk will do just fine. I would strongly discourage you from using skim or 1%, really whole would be best for the fat content and smooth consistency.