Grandmas Balls

• 5 tablespoons olive oil
• 1 onion, finely diced
• 1/2 cup chopped fresh parsley
• 1/4 cup ketchup
• 2 pounds 80% lean ground beef
• 1/4 pound chicken liver, chopped
• 2 sheets matzoh, finely crumbled
• 2 teaspoons salt
• 1/4 cup bread crumbs
• 2 large eggs

1. Preheat the oven to 450F.
2. Drizzle 2 tablespoons of the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.
3. Set aside.
4. Heat the remaining 3 tablespoons olive oil in a large frying pan over medium-high heat.
5. Add the onions and stir frequently until they are well browned, but not burned, 8 to 10 minutes.
6. Turn down the heat to low and allow the pan to cool for 3 minutes.
7. Add the parsley and ketchup, stirring to incorporate.
8. Transfer the mixture to a small bowl and place in the refrigerator to cool.
9. When the onion mixture is completely cool, combine it with the ground beef, chicken liver, matzoh, salt, bread crumbs, and eggs in a large mixing bowl and mix by hand until thoroughly incorporated.
10. Roll the mixture into round, golf ballsize meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
11. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
12. The meatballs should be touching one another.
13. Roast for 20 minutes, or until the meatballs are firm and cooked through.
14. A meat thermometer inserted into the center of a meatball should read 165F.
15. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

olive oil, onion, parsley, ketchup, ground beef, chicken, matzoh, salt, bread crumbs, eggs

Taken from www.epicurious.com/recipes/food/views/grandma-s-balls-389589 (may not work)