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1.
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Preheat oven to 450 degrees.
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2.
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Combine the breadcrumbs with the milk and the garlic in a small bowl.
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The mixture should sit approximately 10-15 minutes so the breadcrumbs can soak up the milk.
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It will look like a paste.
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3.
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Saute the onion in 2 Tablespoons of the olive oil, until soft.
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Remove from burner.
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4.
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While onions are sauteing, combine the parsley, Italian seasoning, Parmesan, salt, pepper and cayenne in a small bowl.
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5.
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Combine the pork and ground beef in a large bowl.
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6.
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Add eggs to meat mixture (you can mix them in a bowl prior to adding to meat if you desire).
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7.
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Add sauteed onions and the spices you have combined to the meat.
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8.
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Mix everything together just until all ingredients are well combined.
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9.
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I refrigerate this mixture for about 1 hour to chill.
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This will make it easier for you to handle when rolling the meatballs.
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10.
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I use my ice cream scooper to make the meatballs.
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They should be about the size of a golf ball.
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11.
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Cover a baking sheet with foil.
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I use Reynolds Release so they will not stick.
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Or spray your baking sheet with non-stick cooking spray.
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12.
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Place the meatballs in 6 rows of 5 meatballs.
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You should have 30 meatballs, although once I ended up with 31.
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13.
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Place in the oven and bake for 25 minutes, or until the meatballs have started to brown.
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14.
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Remove from the oven and place on paper towels to remove excess grease.
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15.
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Add the meatballs to your preferred spaghetti sauce and simmer on low heat.
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(I usually let it simmer while I am cooking the pasta).
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16.
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Serve over your favorite pasta.
