A Little Slice of Heaven

For the Meatballs -

1/2-lb. ground beef
1/2-lb. ground veal
1/2-lb. ground pork
1 large yellow onion, diced
3 cloves garlic, pushed through a press
Pinch of crushed red pepper
2 large eggs
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
Salt
1/4 cup chopped fresh parsley
1 cup breadcrumbs
1/2 cup water
Olive oil

In a large skillet over medium-high heat, add olive oil to coat the pan. Add the onions and season generously with salt. Saute for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
In a large bowl, combine the meats, eggs, Parmesan, Romano, parsley, and bread crumbs. Using your hands (wash them first!), combine the mixture until well blended. Add the onion mixture and season generously with salt. Add the water and combine with your hands again. The mixture will be wet (don't get scared).
Pre-heat oven to 350 degrees.
Using your hands or an ice cream scoop, shape the meat mixture into balls. You can make them around the size of a golf ball or smaller, whichever you prefer. Again, in a large skillet over medium-high heat, add olive oil to coat the pan. Brown the meatballs on all sides. Place them on a baking sheet and bake them in the oven for about 15 minutes or until the meatballs are cooked all the way through.

For the Onion-Cherry Pepper Mixture -

2 large yellow onions, sliced
3 large cloves garlic, sliced
1/4 cup hot cherry peppers, sliced
1/4 cup sweet cherry peppers, sliced
1/3 cup white wine
Chopped parley

In a large skillet over medium-high heat, add olive oil to coat the pan. Add the garlic and cook until golden brown, about 5 minutes. Remove from pan and set aside. Add the onions and saute until almost caramelized and soft, about 8 to 10 minutes. Add the chopped cherry peppers and cook for 3 minutes more. Add the white wine and parsley and cook, stirring to combine for 5 to 7 minutes. Add the reserved garlic back to the skillet. Add desired amount of meatballs to the skillet, tossing to coat with the onion mixture. Place on a serving platter, sprinkle with a bit more parsley and serve.