Meatballs

Ingredients

Extra-virgin olive oil 

1/2 large onion, 1/4-inch dice 

2 cloves garlic, smashed and chopped 

1/4 teaspoon crushed red pepper 

1 pound ground beef 

1 pound Italian sausage, casing removed

 2 large eggs 

1 cup grated Parmigiano 

1/4 cup finely chopped fresh Italian parsley 

1 cup breadcrumbs 

1/2 cup water 

Directions: 

1. Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. 
2. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. 
3. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool. 
4. In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. Squish the mixture with your hands. 
5. Add the onion mixture and season generously with salt and squish some more. 
6. Add the water and do 1 final really good squish. The mixture should be quite wet. 
7. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. Add salt if needed. 
8. Preheat the oven to 400 degrees F. 
9. Shape the meat into desired size. I prefer meatballs about 1 1/2 inch in diameter. 
10. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked through. 
11. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use.