Ingredients:

  • 2 lbs ground beef
  • 1 lb ground pork
  • 1 cup plain breadcrumbs
  • 1/2 cup whole milk
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1/4 cup fresh Italian parsley, chopped
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes

Instructions:

  1. In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 5–10 minutes to create a panade.
  2. In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, beaten eggs, Parmesan cheese, minced garlic, and seasonings. Gently fold the ingredients together using a rubber spatula or hands until just combined, avoiding over-mixing.
  3. Using a cookie scoop, form the mixture into 80 uniform meatballs.
  4. Heat oil in a heavy-bottomed skillet over medium-high heat. Sear meatballs in batches for 2–3 minutes per side until a mahogany-colored crust forms.
  5. Transfer the seared meatballs into a pot of simmering marinara sauce. Simmer for 5–8 minutes until the internal temperature reaches 160°F (71°C).