Meatballs

• 1/4 cup extra-virgin olive oil
• 8 ounces small onion, diced
• 1 ounce fresh garlic, minced
• 1 teaspoon dried oregano
• 1/2 cup chilled tomato sauce
• 6 pieces white bread, crusts removed, diced
• 2 1/2 pounds ground beef
• 1 pound sweet sausage
• 4 1/2 ounces grated Parmesan
• 4 ounces fresh curly parsley, chopped
• 4 ounces provolone, small diced
• 3 ounces tomato paste
• 2 ounces ham, small diced
• 2 ounces mortadella, small diced
• 2 ounces salami, small diced
• 3 eggs (raw)
• 2 hard-boiled eggs, chopped

1. Preheat the oven to 350 degrees F.
2. Heat a saute pan to medium heat.
3. Add the oil and saute the onions, garlic and oregano until the onions are slightly caramelized.
4. Set aside to cool.
5. In large bowl, mix the chilled tomato sauce with the bread.
6. Add the ground beef, sausage, Parmesan, parsley, provolone, tomato paste, ham, mortadella, salami, raw eggs, hard-boiled eggs and the onion mixture and mix well.
7. Form 3-ounce meatballs and place them on a nonstick baking sheet, or a baking sheet lined with parchment paper or a baking mat.
8. Bake until the meatballs are cooked through, 18 to 20 minutes.

extravirgin olive oil, onion, fresh garlic, oregano, tomato sauce, white bread, ground beef, sweet sausage, parmesan, curly parsley, provolone, tomato paste, ham, mortadella, salami, eggs, eggs

Taken from www.foodnetwork.com/recipes/robert-irvine/meatballs.html (may not work)