Grate the onion and retain all the juices. Put the garlic cloves through a garlic press and set aside.
Mix all ingredients thoroughly but gently by hand in this order:
Incorporate all the beef, pork, and veal together completely in a large bowl.
Add the eggs, and mix well.
Add the grated onions and garlic, and mix well.
Add the wine and mix well.
Next, mix in the Herb and Spice Blend, bread crumbs, and parmesan cheese. Make sure that each ingredient is evenly distributed throughout the mixture. Mix some water into the meatball mixture, starting with ¼ cup water and mix until the desired consistency is reached.
Set the bowl of meatball mixture in the fridge for 15 minutes. This will allow the mixture to firm up and be easier to roll.
Roll 'em up:
The meatball mix should be sticky and easy to press into a ball. If needed add a little more water or a little more breadcrumbs.
Form meatballs by hand or a scoop to 1 ½" and 2" diameter balls. Place them on a baking sheet sprayed with cooking spray or lined with parchment paper. Bake in a 400-degree oven for about 30 minutes, turning over at about 15 minutes.
Notes
Roll the meatballs into whatever size you want from mini to massive. I usually end up with approximately 35 meatballs around 2-inch diameter (approximately 2 ounces each). I usually divide them, eating some that day and freezing the remaining meatballs for future dishes. For the nutrition estimate 2 Meatballs = 1 Serving.These can be added to a tomato sauce and cooked for an hour or two. Try Sweet Daddy D's Essential Tomato Sauce or Red Gravy.These meatballs freeze very well and can be used for quick weeknight meatballs and spaghetti or meatball sandwiches. If you have a vacuum sealer, I found it is best to freeze the uncooked meatballs on a baking sheet, before sealing them in the vacuum bag. This helps them maintain their shape better.Leftovers can be held in an airtight container in th frdge for 3 to 4 days or the freezer for up to 3 months.