Drizzle 2 tablespoons of the olive oil into a 9-by-13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Heat the remaining 2 tablespoons of olive oil in a large frying pan over medium-high heat. Add the onions, 1 teaspoon of salt, and the thyme. Lower heat to medium and cook, stirring frequently until the onions are soft and nicely browned (10-15 minutes.. Transfer to a bowl and place in the refrigerator to cool completely.
Combine cooled onion mixture with remaining ingredients in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, golf ball-size meatballs (about 1.5 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly in even rows — vertically and horizontally — to form a grid. The meatballs should be touching one another.
Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165º F.
Allow meatballs to cool for 5 minutes in the baking dish before serving.
Each month we focus on identifying a local producer to feature in our monthly newsletter, Food for Thought and in-store. We conduct an in-depth interview, and feature photos, creating an article that reaches over 9,000 shareholders. We invite the producer to the Co-op to show off their wares through a demonstration or a tasting. We promote the producer and event through print materials as well as our website, Facebook, and Instagram advertising. This program is central to our cooperatively owned business.
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