Cristina says the secret to moist and tender meatballs is to ask your butcher to grind a chuck roast for hamburger. Try them with Cristina's Silky Marinara Sauce.
Remove casing from the sweet Italian sausages and add into the mixing bowl with the ground chuck. Discard the casings.
In a food processor, chop onions, celery, carrot and parsley until small. Add to the meat in the bowl.
Add the next 9 ingredients to the bowl and using your hands, mix well until all of the ingredients are incorporated.
Form 12 meatballs, 4 ounces each. To help you gage the size, you can use a 1/4 cup dry measuring cup. Roll them in your hands to make smooth, round balls.
Heat a large frying pan until hot. Add 1/4 cup of olive oil and heat for 30 seconds. Add the prepared meatballs.
Using a metal spatula, gently turn the meatballs every 30 to 45 seconds until all sides are brown.
Gently remove the meatballs and place them on a platter while you prepare the Silky Marinara Sauce.