Italian Meatballs

Italian Meatballs- makes 8 2-inch large meatballs

• 1 Lb Lean Ground Beef, room temperature
• 1/3 Cup Bread Crumbs
• 1 Egg, room temperature
• 1/4 Cup Onion, finely chopped
• 2 Garlic Cloves, minced
• 1 Tbsp. Olive Oil
• 2 Tsp. Kosher Salt
• 1 1/2 Tsp. Fresh Ground Black Pepper

Preheat oven to 350F.

In a saute pan, soften onion and garlic with olive oil over medium heat for about five minutes. Remove from heat when finished. In a bowl, combine all ingredients. Work with hands until all ingredients are well incorporated. The meat should be moist, but not sticking to your hands. Form into two-inch balls and place on a cookie sheet.

Cook for about 20 minutes, or until meat is browned through (slice one ball open with a knife to be sure). 

Note- If you are serving with spaghetti sauce or red sauce, then you should put the meatballs in the sauce right after they come out of the oven. If you are serving them by themselves, then cover with tinfoil and wait a few minutes after taking out of the oven before serving.

Serve with spaghetti noodles or orzo.