Preheat your oven to 400° F. Line a rimmed baking sheet with parchment paper (optional, but allows for easier cleanup) and place a wire rack on top. If you do not have a wire rack, that is okay. I prefer to use one so that the fat drips off and so that my meatballs are a tad bit healthier!
Add your ground meats (veal, pork, and beef) to a mixing bowl, along with 2 cracked eggs, 8 minced garlic cloves, 1/2 cup chopped parsley, 1 cup pecorino romano cheese, 1 cup diced yellow onion, 1 teaspoon salt, and 1 teaspoon black pepper.
2 pounds ground beef
Using your hands, mix to combine. Then, add 1 cup of seasoned breadcrumbs and fold to mix evenly.
Portion out the meatball mixture into 2 tablespoon pieces before rolling into a ball in the palm of your hand.
Place the meatballs evenly spread out across your baking sheet (or on top of the wire rack on top of a sheet). I normally fit about 6 or so per baking sheet.
Bake the meatballs for 20-25 minutes, or until browned and cooked through. Continue with remaining meatballs.
You can use any type of meat you like, but I prefer a 2:1:1 blend of beef to veal to pork.