Italian meatballs

• ⅓ cup bread crumbs
• ½ cup milk
• 2 tbs olive oil
• 1 diced onion
• 1 kilo ground beef
• 2 eggs
• 2 tbs grated Parmesan cheese
• ¼ bunch fresh parsley, chopped
• 3 cloves garlic, crushed
• salt and pepper

Soak bread crumbs in the milk for 15 minutes.

Cover a baking sheet with foil.

Meanwhile, heat olive oil in a skillet over medium heat. Add onion, cook for about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender, about 15 minutes more.

Place the beef in a large bowl. Add onions, bread crumb mixture, eggs, Parmesan cheese, parsley, garlic, salt, black pepper, Italian herb seasoning; mix together using a rubber spatula until combined. Cover and refrigerate for about one hour.

Preheat the oven to 220 degrees Celcius.

Form mixture into balls arrange in a single layer on the prepared baking sheet.

Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.