Cyndy's Meatballs

• 1 lb meat loaf mix, beef, veal or pork
• 1 lb ground beef
• 2 large onions, chopped
• 8 cloves garlic, chopped
• 2 large eggs
• 2/3 cup Italian seasoned bread crumbs
• 1 tbsp Worcestershire sauce
• 1/3 cup freshly grated Parmesan cheese
• 3 tbsp chopped fresh parsley
• 2 tbsp chopped fresh basil
• 1 tbsp chopped fresh oregano
• 1 pinch crushed red peppers
• Kosher salt and fresh ground pepper to taste
• 3 tbsp extra virgin olive oil
• 8 cups marinara sauce

Add first 14 ingredients, up to olive oil, in a large mixing bowl then mix just until ingredients are incorporated, but do not over handle the meat. Roll into balls a little bigger than a golf ball, makes about 2 dozen meatballs. Preheat oven to 400 degrees. Grease a large cookie sheet with 2 tbsp olive oil. Place meatballs on cookie sheet and roll around in oil then cook in 2 batches so as not to crowd the pan. Use reserved tbsp olive oil to add to pan for second batch. Cook 20 minutes, turning halfway through cooking time. Meanwhile, heat sauce over medium low heat. Remove meatballs and transfer to a paper towel lined plate. Add meatballs to sauce and cook about two hours. The meatballs adds great flavor to the sauce. Serve over spaghetti or favorite pasta.