Written by my maternal grandmother (b. March 4, 1918; d. June 10, 2006). R.I.P.
1 Onion chopped
2 cloves garlisc minced
2 pounds meat
1 cup bread crumbs
2 tablespoons chopped parsley
1 teaspoon salt
½ teaspoon pepper
1/8 teaspoon oregano (optional)
1 Onion Chopped—Sauté in oil in frying pan. Add 2 minced garlic cloves to onions for a short cooking period.
Cook the onions until almost done. Add the garlic towards the end of cooking time to the onions, add to meat, salt pepper, parsley, eggs, and bread crumbs.
Shape your meatballs and brown.
Put onto a shallow baking pan and place in a pre-heated 375˚ oven for 25 minutes or until meatballs are browned and cooked through
Cooking meatballs on the stove requires constant attention. Instead, arrange uniformly sized meatballs (you can use a small ice cream scoop to measure) in a shallow, greased baking pan. Bake at 375˚ for 10 minutes, no turning necessary. Simply add to your favorite sauce and continue cooking.
P.S. Put some oil in a cup and dip each meatball, spoon out onto baking sheet.