These meatballs are great in tomato sauce, with sauteed onions or even in soups. You can freeze them once cool or just use them right away!

 
  • 3 kg ground meat
  • breadcrumbs, same volume as ground meat
  • 12 large eggs
  • 2 medium sized onions, diced
  • 5 cloves garlic, chopped
  • 1 tablespoon herves de provence
  • ½ tablespoon dry red chilly pepper, optional
  • 1 tablespoon salt
  • ½ tablespoon black pepper

Pr  Preheat the oven to 350.
In a large bowl or platter place the ground meat.
Mix to this the seasonings so they can be well distributed.
Next add the remainder of the ingredients mixing well with your hands by squeezing the meat in your hands and letting it come out from between your fingers.
Lightly oil a large pyrex.
Prepare a small side bowl with water; you'll need to wet your fingers and the palm of your hands to keep the surface of the meatballs smooth.



 Make the meatballs. You can choose the size you prefer, going from a 1/2 inch in diameter to the size or an aranchine (about 3 inches in diameter). I myself prefer something in between so about 1 inch.
Place the meatballs in the poyrex making sure they don't touch each other.
Bake for 20-30 minutes until the bottom of the meatballs are golden.
Let cool before removing them from the pan.