It's Raining Meatballs!

Picture
Oops! So hungry after making it - only two left ;)
Ingredients:
Onion (1 medium size)
Ground beef (2 pounds)
Eggs (2)
Garlic salt (2 teaspoons)
Grated parmesan cheese (2 tablespoons)
Marinara sauce (1 jar)
 
 
Steps: 
  1. Wash onion. 
  2. Cut onion into pieces. 
  3. Put the onion pieces into the food processor to puree until thoroughly mushed. 
  4. Put the ground beef, onion puree, eggs, garlic salt, and grated parmesan cheese in the mixing bowl. 
  5. Mix the ingredients until roughly evenly distributed. 
  6. Line the baking dish with half jar of the marinara sauce. 
  7. Preheat oven to 350 degrees Fahrenheit. 
  8. Make the meatballs, and place them on top of the marinara sauce in the baking dish. 
  9. Pour the rest of the marinara sauce over all the meatballs so that they are covered. 
  10. When the oven reaches 350, place the meatballs uncovered for 48 minutes. 
 
 
Equipment: 
Food processor
Mixing bowl
Measuring spoons
Baking dish
 
 
Notes: 
  1. The secret of my meatballs’ deliciousness is the onion puree.
  2. To puree the onion, I love the Kitchenaid mini food processor!  Mine is in the ice blue color (which feels calming and fresh.  It also matches our kitchen backsplash😉).  It takes up very little room, is reasonably priced, and is very efficient.  https://amzn.to/3IF0wmz #ad
  3. The key to any good meals is using the best quality of ingredients (in this case, ground beef and marinara sauce), and preferably without breaking the bank. 
  4. In our experience, the best ground beef to use is 80/20.  We love the ground beef from Fresh Direct. 
  5. For the grated parmesan cheese, our preference is BelGioioso. 
  6. Our baking dish is glass, and we prefer the Pyrex brand.  It is dish washer safe, durable, and reasonably priced.  https://amzn.to/42qk7gW #ad
  7. I use the metal mixing bowls.  They are lightweight, durable, easy to clean (either by hand or in the dishwasher). 
  8. To create the meatball mix, I like to use layers.  This in my mind ensures a more even mixture.  First, I put one pound of ground beef, then sprinkle the garlic salt, followed by the grated parmesan cheese, and lastly build a little nest using the onion puree for the egg.  Repeat this with the second pound of ground beef. 
  9. When making the meatballs, I use the soup spoon to help shape the meatballs as well as to gauge the size of the meatballs.  I am careful to ensure that they are not perfectly round and are somewhat loosely formed.  They look more like mounds rather than ball.  This ensures that the finished meatballs are tender and juicy. 
  10. The leftover is even better than freshly made!