Meatballs on spaghetti

Meatballs

 

1/3
cup plain dry bread crumbs
1/2
cup milk
2
tablespoons olive oil
1
onion, diced
1
pound ground beef
1
pound ground pork
3
cloves garlic, crushed
2
tablespoons grated Parmesan cheese
2
eggs
1/4
cup chopped fresh parsley
2
teaspoons salt
1
teaspoon ground black pepper
1
teaspoon dried Italian herb seasoning
1/2
teaspoon red pepper flakes

 

 

Cover a baking sheet with foil and cover bottom with parchment paper. Soak bread crumbs in milk for 20 minutes. Meanwhile, in a skillet over medium heat, heat oil and cook onions until onions are translucent, about 20 minutes. Do not over brown onions.

 

Combine all ingredients in large bowl and mix until combined. (Can use Kitchenaid mixer, but don't overmix.) Cover and refrigerate mixture for 1 hour.

 

With wet hands, form mixture into 1-1/2 inch balls and place on prepared baking sheet. Bake in preheated 425 degree over for 20 minutes. Makes about 40 meatballs. They can be divided into meal size portions and refrigerated overnight or frozen for longer storage.