Old Spaghetti Factory Meatballs

Preheat the oven to 425 degrees F. Grease a jelly roll pan or other rimmed baking sheet.

Place the onion, garlic, parsley, and bread crumbs in a food processor and process for 30-45 seconds or until the ingredients are finely minced.

Place the egg in a large mixing bowl. Whisk until uniform in color. Add the water, olive oil, salt, pepper, and nutmeg and whisk until blended.

Stir the bread crumb mixture into the egg mixture, mixing until completely combined.

Add the ground beef to the bowl. Mix just until the ingredients are combined. Do not overwork the meat or the meatballs may become dry and tough.

Form the meat into golf ball sized meatballs and place on the jelly roll pan. Add a small amount of water to the pan (1/4 to 1/3 cup). Place the meatballs in the oven and bake for 15 minutes.

Gently turn the meatballs (and unstick them from the pan if needed). Return the meatballs to the oven and bake for 10 more minutes or until the meatballs are cooked through. Drain off the water.

Meanwhile, place the tomato sauce in a large skillet over medium heat and bring to a simmer. When the meatballs are done, add them to the tomato sauce and let simmer in the sauce for 2-5 minutes.

Serve the meatballs and sauce over your favorite pasta.