1 lb. ground meat (“meatloaf mixture” of beef, pork, and veal is recommended — this can often be found pre-packaged in the meat section of your grocery store)
1/2 cup Vidalia onion, finely chopped
1 egg, beaten
1/4 cup Italian-style breadcrumbs
1/3 cup fresh Parmesan, grated
Preheat the oven to 350. In a large bowl, add meat, onion, egg, breadcrumbs, and Parmesan. Season generously with salt and pepper. Work mixture with hands until just combined, being careful not to overwork the meat. Refrigerate 15 minutes. Shape into two-inch balls, then place on non-stick baking sheet. Bake 25 minutes or until meatballs reach an internal temperature of 160.
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