Meatballs

These are the real deal.  No little frozen crap that comes in a bag.  These can be used for pasta sauce, sandwiches, picnics or anytime the world demands a qualtiy homemade meatball.

2 small onions, grated

3/4 cup chopped fresh flat-leaf Italian parsley

1 1/3 cups grated Parmesan cheese (any old kind will do)

2/3 cup Italian-style bread crumbs

2 large eggs

4 tablespoons ketchup

3-4 garlic cloves, minced or 3 tbls minced garlic from the jar

1 teaspoon crushed red pepper flakes

3 teaspoons sea salt

freshly ground black pepper to taste - a few turns of the mill or 2-3 tsps if its in a shaker

1lb fresh ground beef (sirloin, chuck, etc...)

1lb fresh ground veal or turkey breast (ground veal can be hard to find)

A few dashes of hot sauce if you like a kick in your meatballs

Preheat you oven to 400. 

Combine all your dry ingredients first in a large bowl.  Add the meat and mix in with your hands.  Make sure to incorporate all the dry stuff but don't overwork the meat.  Add the ketchup, onion, garlic, eggs (beaten first) and hot sauce.  Mix the rest of the way.  The mixture will still be wet and sticky but should roll together.  You only want enough dry stuff to hold them together.

Take a pinch of meat ( 1/4 cup) to form the size meatballs you desire.  For sauce you may want large meatballs, but smaller ones for sandwiches.  It really doesn't matter what size you make.  Place them on a lines cookie sheet.  Use foil or parchment paper.  Bake for 15 minutes.  Simmer in sauce for at least 30 minutes or up to 6 hours prior to serving.