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In a large bowl, combine eggs and Worcestershire sauce. Add the onions, bread crumbs, Parmesan cheese, parsley, basil, oregano, garlic, salt, pepper and red pepper flakes. Crumble the beef, pork and veal over mixture; mix well. Divide into 16 portions. Shape each portion around a mozzarella ball. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 25-30 minutes or until a thermometer reads 160°. Drain on paper towels. Serve with spaghetti or marinara sauce.
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Italian pasta organized by shape — which sauce belongs with which pasta
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Classic blend — oregano, basil, thyme, rosemary, marjoram
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Italian pasta organized by shape — which sauce belongs with which pasta
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Classic blend — oregano, basil, thyme, rosemary, marjoram