The Best Meatballs Ever

Instructions

1. Coat a large sauté pan with the olive oil over medium high heat. Add the onions and season with the salt and cook for about 5 to 7 minutes, stirring occasionally. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and sauté for another 1 to 2 minutes. Turn off heat and allow to cool while you prepare the meatball mixture.
2. In a large bowl combine the meats, eggs, Parmesan cheese, parsley, Italian breadcrumbs, garlic powder, onion powder and pepper. It works well to squish the mixture with your hands. Add the onion mixture and season generously with another teaspoon of salt. Add the water and do 1 final squish. The mixture should be quite wet. Test the seasoning of the mix by making a tiny “mini” hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more if desired.
3. Preheat the oven to 350°F.
4. Shape the meat into desired size using your hands. I prefer meatballs slightly larger than a golf ball. Coat a large sauté pan with olive oil and bring to a medium high heat. Brown the meatballs on two sides, about 3-4 minutes per side. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through.
5. While the meatballs are cooking, place all of the sauce ingredients into a pot and heat up over medium high heat. Stir occasionally. When the meatballs are done, put them in a casserole dish and pour the sauce over the top. Garnish with the green onion and sesame seeds.