Baked Meatballs in butter garlic sauce

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• 400 grams Lean Ground Beef
  Ingredient note

  Source: 400 grams Lean Ground Beef
• 100 grams Ground Pork
  Ingredient note

  Source: 100 grams Ground Pork
• 1/2 cup Breadcrumbs
  Ingredient note

  Source: 1/2 cup Breadcrumbs
• 3/4 cup Parmesan cheese (grated)
  Ingredient note

  Source: 3/4 cup Parmesan cheese (grated)
• 1 each small Onion (grated, ref note 1)
  Ingredient note

  Source: 1 small Onion (grated, ref note 1)
• 1/4 cup Milk
  Ingredient note

  Source: 1/4 cup Milk
• 1/4 teaspoon Chicken Bouillon Powder
  Ingredient note

  Source: 1/4 teaspoon Chicken Bouillon Powder
• 1/2 teaspoon + 1 teaspoon minced garlic
  Ingredient note

  Source: 1/2 teaspoon minced garlic; Source: 1 teaspoon minced garlic
• 1 teaspoon Italian Seasoning
  Ingredient note

  Source: 1 teaspoon Italian Seasoning
• 1/2 teaspoon Red chili flakes (optional)
  Ingredient note

  Source: 1/2 teaspoon Red chili flakes (optional)
• 1 each Egg
  Ingredient note

  Source: 1 Egg
• 1 tablespoon + 1 tablespoon Chopped parsley
  Ingredient note

  Source: 1 tablespoon Chopped parsley; Source: 1 tablespoon Chopped Parsley
• 2 tablespoon Butter
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  Source: 2 tablespoon Butter
• 1/2 each Finely chopped Onion
  Ingredient note

  Source: 1/2 Finely chopped Onion
• 1/2 cup Chicken stock
  Ingredient note

  Source: 1/2 cup Chicken stock

1. Preheat oven to 410°F (210°C)
2. Add breadcrumbs, grated onion (along with juice), Chicken Bouillon powder, and milk to a large mixing bowl. Mix well and rest it for 8-10 minutes.
3. Add ground beef, ground pork, grated parmesan cheese, and rest of the ingredients to the bowl. Using a spatula or best with both hands mix everything really well.
4. Scoop about 1.5 tablespoons of the mixture, place it in between both palms, and roll into smooth balls. Slightly wet your palms in between to prevent the mixture from sticking. Place it on a tray.
5. Melt butter in a skillet. Once the butter starts to foam, add minced onion and garlic. Saute for 2 minutes until the onion has softened and the raw smell of garlic is no more.
6. Add chicken stock and simmer for 2-3 minutes. Switch off the flame. Whisk in another tablespoon of butter and chopped parsley.
7. Arrange the shaped meatball in a single layer. Bake for 12 minutes.
8. Remove the pan out of the oven and spoon some sauce over the meatballs. Broil for 1-2 minutes more for a golden and crispy top.
9. Sprinkle chopped parsley on top and serve.