Italian Meatballs - Beef & Pork

• Prep 20 m
• Cook 35 m
• Ready In 2 h 15 m
  

"Homemade meatballs are very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. 

Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred."

Ingredients

• 1/3 cup plain bread crumbs
• 1/2 cup milk
• 2 tablespoons olive oil
• 1 onion, diced
• 1 pound ground beef
• 1 pound ground pork
• 2 eggs
• 1/4 bunch fresh parsley, chopped
• 3 cloves garlic, crushed
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried Italian herb seasoning
• 2 tablespoons grated Parmesan cheese
  

Directions

1. Cover a baking sheet with foil and spray lightly with cooking spray.
2. Soak bread crumbs in milk in a small bowl for 20 minutes.
3. Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until
   translucent, about 20 minutes.
4. Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley,
   garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and
   Parmesan cheese into meat mixture with a rubber spatula until combined.
   Cover and refrigerate for about one hour.
5. Preheat an oven to 425 degrees F (220 degrees C).
6. Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto
   prepared baking sheet.
7. Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.