Seared Parmesan Meatballs

There's really not much else I can say about this recipe other than it's the perfect spaghetti-n-meatballs meatball! (Honestly, I could eat them by themselves, but it seems to be more socially acceptable to eat them with spaghetti.)

You will need:

- 1 lb Italian flavored ground pork sausage
- 1 egg
- 3 slices of basic sandwich bread (crumbled)
- 1/3 cup minced red onion
- 3 TBS grated parmesan cheese
- 2 tsp garlic powder
- 1 tsp basil
- tiny pinch of cumin
- 2 tsp salt
- 2 TBS olive oil
- 1 (15 oz) jar of your favorite marinara or red sauce

Place a deep skillet on medium-high heat. Drizzle olive oil in the bottom of skillet. While you are allowing the pan to get HOT combine the remaining ingredients (except red sauce) in a large mixing bowl. Mix thoroughly, your hands work best. Once pan is hot enough to sear, form mixture into 1 inch meatballs and place in pan. Do not crowd the pan, you may have to sear meatballs in shifts. The meatball should turn a dark brown quickly (10-15 seconds) on the side closest to the pan. Be careful not to burn them. Turn the meatballs and sear the other side. It is important to remember that you are NOT trying to cook the meatball all the way through. You are just trying to get a good sear on all sides in order to keep the meatball together. (I know I keep using the word "sear" alot but it is absolutely crucial to this recipe!) Once all the meatballs have been seared, reduce the heat to low-medium. Return all the meatballs back to the pan and pour red sauce over the top. The sauce and meatballs should be simmering lightly now. NOT boiling. If you need to, reduce the heat further. Cover the skillet and allow simmering to continue for 15-20 minutes. Serve with spaghetti or any other pasta that pairs well with your sauce.

Yield: About 20 meatballs