In the meat bowl, add the grated onion, salt and spices. Crack the eggs into the bowl, then pour the bread-milk mixture in. With clean hands, gently mix everything together. Do not knead it like bread, and do not squeeze things together. Just gently work the mixture: Think cake, not bread. When it is mostly combined — you need not get everything perfect — grab a tablespoon and scoop up some. Roll it into a little ball with your palms.
Serve these little meatballs in the sauce over mashed potatoes. A salad or sauteed greens would round things out. This is a large recipe, so you can either halve it or freeze extra meatballs after you brown them.