Combine all ingredients in large bowl with hands by mushing together. Roll meat into 2-inch balls and place on greased or sprayed baking sheet.

Bake at 375°F for 25 minutes checking halfway through. Cook until juices run clear (check by sticking knife into thickest part of meatballs and pressing down lightly. Juices should not be bloody).

Note: If you aren't an onion fan, run onion mix through sifter to separate powder from onions. This still works for the recipe and taste great.

Submitted by: Jeff Barentine