Servings: 12 (makes about 30 to 35 golf ball-sized meatballs)

2 lbs ground beef 2 lbs ground beef
2 C italian bread crumbs 2 C italian bread crumbs
1/2 C milk ½ C milk
3 C chopped onion 3 C chopped onion
4 T olive oil 4 T olive oil
4 eggs, beaten 4 eggs, beaten
1 t salt 1 t salt
1/2 t pepper ½ t pepper
4 Garlic cloves chopped 4 Garlic cloves chopped

Cook onion in 2T olive oil.
Drain onions.
In large bowl. combine ingredients.
Form into balls.
Cook slowly in remaining oil 15 to 20 minutes, or until done. (Optional: bake @ 375 degrees for 20 to 30 minutes, or until done).
Add sauce and simmer for at least 20 minutes.
INSTANT POT: Add sauce (Ragu) and places meatballs into the sauce, stacking and keeping separate. Cook on medium for 6 minutes with a natural release.

Freeze half: lay meatballs out flat on cookie sheet and flash freeze for about 30 minutes; then put in freezer bag/container  Freeze half: lay meatballs out flat on cookie sheet and flash freeze for about 30 minutes; then put in freezer bag/container