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Preheat oven to 400°F.
In a large mixing bowl, add the ground beef, pork, and veal mixture(meatloaf mix).
Add the minced garlic, ricotta cheese, chopped parsley, breadcrumbs, Pecorino Romano, beaten eggs, and salt. Gently combine with your hands until just mixed — don’t overmix; that’s the secret to tender meatballs.
Using a scooper or large spoon, roll the meatballs to your desired size and place on a parchment-lined baking sheet. Drizzle lightly with olive oil.
Bake for 15-18 minutes, or until cooked through.
Plate the cooked meatballs and cover with marinara sauce. Optional: top with an extra dollop of ricotta, a sprinkle of Pecorino, and fresh basil or parsley.