Meatballs

Here's what you need:

• 1 small red onion, diced very small
• 1 small/medium red bell pepper, diced very small
• 1/3 cup breadcrumbs
• 1 large egg
• 2 Tbsp. parsley, or to taste (you can also use fresh or lightly dried)
• 1 lb. ground beef (you can also use turkey, emu, ostrich, pork or a mix of meats to equal 1 lb.)
• 3/4 cup parmesan cheese, finely shredded
• 1/2 cup cottage cheese (or you can use ricotta cheese)
• 1 - 2 tsp. B.T. Leigh's "Somethin' for Everything" seasoning, or to taste (you can sub out garlic powder, onion powder, salt and pepper)

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.

Add your diced onion and pepper to a medium bowl and add the breadcrumbs. Mix with your hands, squeezing the breadcrumbs into the veggies to moisten the breadcrumbs. 

Beat your egg in a small bowl. Add the egg, parsley, meat, parmesan, cottage cheese and seasoning to the breadcrumb mixture. Use your hands or a wooden spoon to mix together until well combined. 

Scoop the mixture into 24-45 portions (depending on the size of your meatballs). Place them 1 inch apart onto your lined baking pan. Bake for 15 minutes. Rotate the pan and bake another 10 minutes until they are golden brown and firm to the touch. 

Remove from the oven and immediately remove with a metal spatula placing them into your marinara sauce. 

Use over any type of pasta you like. 

**NOTES: You can also fry them over medium/high heat, in avocado or olive oil. Turning frequently while cooking to prevent sticking or burning. Cook until golden on all sides and cooked through.