Italian Meatballs

This recipe is adapted from Cooks Country's Meatballs with Marinara. This recipe is the only one I will ever use. Double the recipe and freeze half fora quick week night meal. The milk, bread, and the meat combination make these very moist and tender.

Onion mixture
1/8 cup olive oil
1 1/5 onions , chopped fine
4 garlic cloves, minced
1/2 tablespoon dried oregano
1/4 teaspoon red pepper flakes

Meat balls
4 slices hearty white sandwich bread
1/2 cup milk
1/2 pound sweet Italian sausage, casings removed
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley leaves
1/8 teaspoon all spice
2 large eggs
2 garlic cloves, minced
1 1/2 teaspoons salt
2 1/2 pounds ground beef chuck (85 percent lean)


Adjust oven rack to upper-middle position and heat oven to 475 degrees. For the onion mixture: Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer onion mixture to large bowl and set aside to cool.

Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash with a potato masher to combine. Add beef and knead with hands until well combined - do not overmix. Form mixture into 2 1/2-inch meatballs (palm sized - you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.

Simmer for 15 minutes in your favorite marinara sauce.