Meatballs

This is one of Matt's all time favorite meals. I like them too because I make a big batch and then we can eat them for 2 nights. The first night we always have spaghetti and meatballs. The second night we have Meatball subs on french bread with provolone. This time I made them with 93% ground beef but I have made them with Ground Turkey Breast and a mix of Turkey and Beef. My favorite is when I do the combo of half Ground Turkey and half Ground Beef. They taste a little lighter from the Turkey but you still get that meaty flavor from the Beef. The key to making moist meatballs is you put the onion in a food processor. This ensures that there are no chunks of onion and also you get that onion juice that goes right into the meatballs. One more key is when you form them don't squash them into a ball, this makes them dense. Very lightly form them in your hands, don't roll them around. To keep them lower fat I broil them I do not fry them, then I put them in a pot and cover with a jar of pasta sauce. Altogether this whole meal takes about 30 minutes.