2 large onions finely cut and passeruem until golden brown.
In a bowl with ground beef (500 gr.) add half of the fried onions from the pan + 1 egg + a handful of chopped parsley + a little spices to taste (salt, pepper, oregano/basil). Carefully knead. If you like to add breadcrumbs, then do it gradually, in small portions, so that they do not roll into lumps in the process of kneading the minced meat. 500 gr. need no more than 50 gr. crackers. Remove the minced meat in the refrigerator for at least 1 hour.
Then the stuffing must be beaten off. You can do this either by throwing minced meat from hand to hand, or by throwing it into a bowl or on a work surface for about a minute. I recommend not to omit this item, since it is the chop of minced meat that saturates it with oxygen and makes your cutlets/meatballs/Lula homogeneous and tender.
After beating, remove the minced meat in the refrigerator for at least 30 minutes, and only then cook meatballs from it.
300-400 GR. mozzarella / scamorza cut in half. 1/2 part of the cheese should be grated, and the second part should be cut into 16 identical parts.
With wet hands, roll 16 meatballs from minced meat (we don’t really try, just divide the mass into parts). So that they are the same in weight, minced meat can be divided in half, then each part again in half, etc. then take each meatball, knead it into a cake and put a piece of cheese in the middle, then make a neat ball so that the cheese does not stick out anywhere, and, accordingly, does not flow out during baking.
You can roll the balls in breadcrumbs to be sure, they will seal the surface. Then spread the meatballs on a baking sheet with parchment and in the oven for 20 minutes at 180C.
In the frying pan, after the onion is ready, add 2 cloves of garlic, passed through the press, intensively stir the onion with garlic and wait for the stunning garlic flavor. As soon as it appears almost immediately add 500 ml to the pan. trade winds (tomato puree) and thyme to taste. I added a couple of generous pinches. But you need to be careful with it, very fragrant. Next, the sauce must be brought to mind with spices. I put salt, a little Jerusalem artichoke syrup, ground black pepper, paprika, oregano and cayenne pepper. Simmer for 7-10 minutes.
As soon as the meatballs are ready, dip them in a frying pan with tomato sauce, sprinkle with grated cheese, then a little Parmesan. Leave under the lid for 3 minutes, then sprinkle with parsley (for beauty) and serve immediately.