Perfect Meatballs - cooking recipe

Ingredients

1 lb 90% lean ground beef
1 onion, grated
3 garlic cloves, finely minced
1 teaspoon kosher salt, large grained
1 teaspoon olive oil
1 egg
1/4 cup Italian seasoned breadcrumbs
1/2 cup parmesan cheese, grated
3 tablespoons dried basil or 5 tablespoons fresh basil leaves, chopped
1 tablespoon pesto sauce, store-bought
1 tablespoon garlic powder
1 teaspoon salt
1 tablespoon pepper
3 tablespoons olive oil
4 tablespoons olive oil, for sauteing

Preparation

Grate the onion, set aside (will include a lot of juice, or water).
Mince the garlic very finely, put the salt and olive oil onto it, and with the back end of a chef's knife, work the garlic into a paste.
** Alternative, or if you don't know how to do this, just mince the garlic and onions as finely as you can.
In a large bowl, add the meat, onion, garlic, egg, bread crumbs, parm cheese, basil, pesto, 3 tbsp olive oil, garlic powder, salt and pepper.
Mix by hand just to combine - do not work it too much.
Form into balls between the size of a golf ball and a large egg, not working the meat too much. Make as much as you can, about 11-12 and put on a plate.
Heat the 4 tbsp olive oil on high heat in a saute pan.
Brown the meatballs on all sides, about 2-3 minutes per side.
Place the already prepared pomodoro sauce in a crock pot, or a large pot on the stove, and carefully add the meatballs.
Cook for at least 3 hours on low (I cook mine for around 6 hours in a crock pot), stirring occasionally.