3 pounds Meatloaf Mix (or lean ground beef)
1/2 cup Italian seasoned breadcrumbs
1/2 cup grated Parmesan cheese
2 eggs, lightly whisked
1/2 cup milk
1/4 cup grated yellow onion (about 1/2 a medium)
2 cloves garlic, minced
1/4 cup finely chopped fresh parsley, or 1 tablespoon dried parsley
1/2 teaspoon crushed red pepper
Preheat oven to 450°F. Line 2 baking sheets with foil and coat with nonstick spray. Set aside.
In a large bowl combine the meat, breadcrumbs, Parmesan cheese, eggs, milk, onion, parsley, and red pepper. Use your hands to combine all ingredients evenly. Try not to over-mix the meat, as the meatballs can get dense.
Using a medium (2-tablespoon) scoop portion out the mixture and roll into balls. Place evenly on the prepared baking sheets.
Bake for 15 minutes or until browned and cooked through.
Store refrigerated in an airtight container for up to 3 days. Freeze in an airtight container for up to 30 days.