Step 1

Preheat oven to 425 degrees F.

Step 2

Place all of the meatball ingredients into a large mixing bowl and mix thoroughly with your hands.

Step 3

Line a large baking tray with non-stick paper and shape your meatballs with your hands.

Step 4

You should get approx. 20 golf ball sized meatballs. Bake for 30 minutes.

Step 5

While the meatballs cook, place the butter into a large, deep sided pan.

Step 6

Thinly slice your onions and cook them over med-high heat until they are caramelized.

Step 7

Add the beef stock and the garlic, salt and pepper and simmer until the sauce is reduced and thickened.

Step 8

Nestle the meatballs into the sauce and top with the extra mozzarella cheese.

Step 9

You can either broil the pan until the cheese melts or place a lid on it on the stovetop and cook on low until the cheese melts.

Step 10

Serve garnished with chopped parsley.

Step 11

Store in the refrigerator for up to 5 days.