2 Cups finely diced onions
2 Tablespoons chopped garlic
2 pounds of ground beef
1 pound of sausage or ground pork
3 eggs, beaten
2 Cups fresh breadcrumbs I use sliced bread soaked with 1/2 cup milk for 15 minutes (squeeze out the excess milk and with your hands rub into very small pieces, before adding to the meatballs)
1 1/2 Cups grated parmesan cheese
1/2 Cup ricotta
2 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 Cup chopped parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
2 Tablespoons of chopped fresh thyme
Seasoned breadcrumbs (if needed)
Start making the meatballs first by adding the olive oil to a large skillet over medium low heat.
Add the onions and cook for 4 minutes until very soft, stirring often.
Next add the garlic and cook for another 2-3 minutes, being careful not to burn the garlic. Turn the heat off and let cool.
Add the ground beef, sausage, eggs, the soaked bread crumbs (squeezed out), parmesan cheese, ricotta cheese, salt, pepper, parsley, oregano and basil, thyme and cooled onions and garlic to a large bowl.
Mix well until all the ingredients are combined, if to moist add a little seasoned breadcrumbs and mix well donít add to much or the meatballs will be dry, then make a small meatball with the mixture and fry it up in the same skillet you used to cook the onions to test for seasonings.
Adjust seasonings if needed then start to form the meatballs. (I like to make the meatballs the size of a golf ball, but you can make them as big as you like)
Place the meatballs on a parchment lined baking sheet and bake at 375įF for 20 minutes, or cook in a pan with 3 Tablespoons of olive oil on medium heat until browned on both sides.
Add the cooked meatballs to sauce and bring to a simmer for about 30 - 40 minutes.