Italian Meatballs

• 2 cups stale breadcrumbs
• milk, to moisten bread
• 1/2 medium onion, finely chopped
• 2 garlic cloves, grated or pasted
• 2 lbs beef, pork or veal (mixed)
• 1/4 cup parsley, finely chopped
• 1/4 cup pecorino or romano cheese, grated
• 1 tsp salt
• 1/2 tsp ground pepper
• 1 tsp crushed red chili flakes
• 1 tsp fennel seed
• 2 tsp ground sage

1. Preheat oven to 400.
2. In a medium bowl, soak bread in milk until soft, squeeze out excess and add to meat in a large bowl. Sweat onions over medium heat in a saucepan until soft. Add to meat mixture along with all other ingredients and mix with hands until fully incorporated. Shape into 2 1/2 inch balls and place on baking sheet at bake to partially cook and brown, about 15 minutes.
3. Add meatballs to sauce (purchased or home made) and gently simmer for 30 minutes.

breadcrumbs, milk, onion, garlic, beef, parsley, pecorino, salt, ground pepper, red chili flakes, ground sage

Taken from www.epicurious.com/recipes/member/views/italian-meatballs-52953841 (may not work)