To roast the garlic, cut off the pointy top of a head of garlic to expose the tips of the cloves. Place the garlic on a small sheet of foil and cut the end facing up. Drizzle a little olive oil over the cut end of the garlic head and sprinkle a pinch each of salt and pepper. Wrap the garlic head in the foil and roast in the oven, about an hour, at 160° C until the cloves have softened.

In a sauté pan heated over medium heat, combine the olive oil and the onions, cooking the onions, 6 to 8 minutes, until they soften and become translucent. Remove from heat and place the onions in a large mixing bowl.

To the bowl, add the puréed roasted garlic, basil, cilantro, oregano, paprika, salt and pepper by stirring to combine. Set the mixture aside until the onion has cooled to room temperature.

To the cooled onion mixture, stir in the eggs and bread crumbs, then the ground pork, beef and cheese, mixing with your hands until all is uniform and fully combined.

Divide the mixture into 36 meatballs, each about 40-50 gr.

To cook the meatballs, heat the oven to 190° Spread the meatballs out onto foil- or parchment-lined baking sheets, spacing them an inch or so apart for even cooking.

Cook the meatballs, 15 to 20 minutes, until firm and golden and a thermometer inserted reaches 74° Rotate the baking sheets halfway through cooking for even heating and coloring.

Serve garnished with parsley.