-Bread Crumbs -Parmesan -Garlic Powder -Onion Powder -Italian Seasoning -Salt
-Pepper -Eggs -Whole Milk -Italian Sausage -Ground Pork
Lightly whisk eggs in a small bowl. In a separate bowl, combine breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper.
Add the whisked egg, breadcrumb mixture, milk, Italian sausage, and ground beef to a bowl. Use your hands to mix the ingredients together.
Let the meatball mixture sit for five minutes to allow the breadcrumbs to absorb some of the moisture.
Divide and shape the meatball mixture into about 40 meatballs, 2 Tbsp each. I use a 2 Tbsp measuring cup to portion the meat.
To bake the meatballs, preheat the oven to 400ºF. Line a baking sheet with parchment paper. Place the meatballs on the baking sheet with about one inch between each.
Bake the meatballs for about 15 minutes, or until lightly browned, then transfer to a pot of red sauce and simmer.
Heat cooking oil in a large skillet over medium. Once hot, swirl to coat the skillet in oil, then add the meatballs. Cook for 1-2 minutes on each side or until browned on all sides and cooked through.
Whether you cook your meatballs in the oven or on the stove top, finishing them off with a brief simmer in red sauce adds an extra dose of flavor and helps keep the meatballs nice and tender.
To freeze the cooked meatballs, cool them completely in the refrigerator first, then place them in a freezer bag and transfer to the freezer for longer storage.