1 1/2 lb. ground beef
1 lb. ground pork
1 large onion, processed till liquid (or 2 tbsp. onion powder)
2 tbsp. crushed fresh garlic (or jarred)
1 tbsp. crushed red pepper flakes
1 tbsp. black pepper
1 tbsp. dried parsley
1 tbsp. Kosher salt
1 tbsp. oregano (or Italian seasoning if you wish)
1/2 cup Parmesan Romano cheese
1 1/2 cups seasoned bread crumbs
2 eggs, beaten
1 (4 oz.) can tomato sauce (or ketchup if you don't have sauce)

Using a very large mixing bowl, place meats in first and gently mix together. Mix eggs and tomato sauce together in separate bowl.

Place dry ingredients in separate bowl until ready.

When you've got everything ready to go into the meat, preheat oven to 400°F.

Make a well in the middle of the mound of meat, add egg mixture, bread crumbs and all spices.

Begin kneading very gently from outside edges to middle, front to back, turning the bowl until everything is mixed.

Note: If you feel that the meat is very loose and wet, add more bread crumbs.

You will need at least 3 or 4 large cookie sheets lined with parchment paper. Form meat into even balls about 2 inches in circumference, place on cookie sheets about 1/2 an inch apart.

Bake at 400°F for 15 minutes.

Turn oven off after 15 minutes and leave door shut for another 10 minutes. Remove meatballs and serve.

I usually slice them in half when done and cook or bake them at a very low heat in red sauce for about an hour before serving over whatever pasta you like.

Submitted by: Syndi Reibman