Bob -- if using real onions, chop them finely and add to the meat mixture. You do not need to saute the onions before adding them to the meat mixture. I hope this helps
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Meatballs for 50

18 3/4 pounds lean ground beef
1 3/4 cups and 3 tablespoons ground oregano
1 3/4 cups and 3 tablespoons dried parsley, crushed
6 1/4 cloves garlic, chopped
6 1/4 (1 ounce) packages dry onion soup mix
12 1/2 cups Italian-style dry bread crumbs
18 1/2 (28 ounce) jars spaghetti sauce

Preheat oven to 350 degrees F (175 degrees C). Lightly grease jelly-roll type pans.

In a large mixing bowl, combine ground beef, oregano, parsley and garlic. Mix in onion soup mix and seasoned bread crumbs. Mix thoroughly.

Using a 1 ounce scoop, scoop and shape the meat mixture into balls. Place in the prepared pan(s) and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through.

In a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. Reduce heat and simmer for 4 hours.