• Beat the eggs lightly in a large mixing bowl with a fork. Add the half-and-half, breadcrumbs, parsley, basil, oregano, Parmesan, salt, black pepper, and red pepper flakes (if using). Stir to combine.
  6 large eggs, 6 tablespoons half-and-half, 1½ cups breadcrumbs, 1 tablespoon dried parsley, 1 tablespoon dried basil, 1½ teaspoons dried oregano, 6 tablespoon freshly grated Parmesan cheese, 1½ teaspoons table salt, ¾ teaspoon freshly ground black pepper, ⅛ teaspoon crushed red pepper flakes
  
• Add ground chuck to the breadcrumb mixture and mix until evenly distributed, being careful not to overwork the mixture or the meatballs will be tough.
  3 pounds ground chuck
  
• Divide and shape the meat into equal-sized meatballs by rolling gently between your hands.
  
• At this point, the meatballs can be cooked or frozen raw for later use.

To Cook the Meatballs

• Bring your favorite sauce (if cooking all meatballs, 5-6 quarts of sauce are needed) to a boil over medium heat, stirring often.
  5-6 quarts marinara sauce
  
• Add the raw meatballs and return the mixture to a boil without stirring.
  
• After 5 minutes, stir very gently so the meatballs stay intact. Reduce the heat to low and simmer for 45 minutes (gently stirring every 5 minutes), or until meatballs are cooked through (165°F).
  
• Transfer the meatballs to a metal rack set over a rimmed baking sheet and continue cooking the sauce (at a simmer), stirring every 10 minutes, until it is reduced to desired thickness. The reduction time can vary from 30 minutes (for store-bought) to several hours (homemade).
  
• Serve the meatballs topped with sauce and fresh basil, if desired.
  Chopped fresh basil