Sunday Dinner Meatballs

Notes

THE BEST, or so I have been told! These little guys are absolutely delicious. We use them as part of a main meal, as well as appetizers dipped in our favorite sauce.
These are great as a make-ahead option. Just refrigerate until ready to cook them. You can also freeze them until ready to use.
My kids actually like to eat them with no sauce, but they work great with just about any sauce you want.
Do not skip sautéing the onions and garlic! It really is a game changer and what sets these meatballs apart from other ones.
If you are in a rush, you can skip browning the meatballs and go straight to baking them but make sure to add additional baking time. That said, they are definitely much better if you take the extra time to brown them.

	1 pound ground beef
	1 pound ground pork
	1 small onion, finely chopped
	5-6 cloves garlic, minced
	1 cup whole milk ricotta cheese
	¼ cup grated parmesan cheese
	2 eggs, beaten
	2 teaspoons salt
	2 tablespoons Italian seasoning
	½ – 1 cup bread crumbs

1.	Preheat oven to 375°. Line a baking sheet with parchment paper.
2.	Heat 2 tablespoons olive oil in a medium skillet. Add onions and sauté over medium heat until translucent, about 5 minutes. Add garlic, cook for 1-2 minutes. Remove from heat.
3.	In large mixing bowl, mix ground beef, pork, ricotta cheese, parmesan cheese, eggs, salt, Italian seasoning, bread crumbs, cooked onion and garlic mixture until combined.
4.	Form mixture into 1-inch meatballs.
5.	Heat 2 tablespoons of olive oil in the same skillet used to cook onions. Brown meatballs on all sides over medium heat, about 4 minutes.
6.	Place each meatball on baking sheet and bake until cooked fully through, about 12-14 minutes.
7.	Serve with your favorite pasta and sauce.