• 1 lb. ground beef
  (preferably 80% lean)
• 1 lb. ground pork
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1/2 cup finely chopped yellow onion
• 1 large egg
• 4 tsp minced garlic
• 1 cup finely shredded or
  grated Parmesan
• 1/2 cup plain breadcrumbs
• 1/4 cup chopped fresh parsley (save some for garnish)
• Extra-virgin olive oil, for drizzling
• Your choice of pasta
• Large jar sodium free marinara or pasta sauce
• Grated Parmesan for serving

Arrange a rack in center of oven; preheat to 425°. In a large bowl, combine beef and pork with your gloved hands. In a medium bowl, add the onion, egg, garlic, Parmesan, breadcrumbs, and 3 tsp. parsley. Mix well. Add the mixture to the meat and incorporate well.

Cook pasta al dente. Set aside saving 1/3 cup pasta water.

Divide mixture into 6-8 oz. each and form into a ball. Arrange on a baking sheet and drizzle tops with oil. Bake meatballs until tops and bottoms start to turn brown, about 15 minutes.

Heat the sauce in a large pot.. Transfer pasta and meatballs to the pot and spoon sauce over with the pasta water to thicken. Let simmer for 20-30 minutes until meatballs are cooked through. Serve with remaining parsley and parmesan.