Classic Meatballs

Instructions

1. Mix the meats
   In a large mixing bowl, combine the ground beef and ground pork. Use your hands to gently mix until just combined, being careful not to overwork the meat.
2. Add dry ingredients
   Add the breadcrumbs, grated Parmesan cheese, parsley, oregano, basil, salt, and pepper to the meat mixture. Mix gently until evenly distributed.
3. Incorporate wet ingredients
   Add the beaten eggs, minced garlic, and grated onion to the bowl. Mix everything together using your hands until just combined. Avoid overmixing which can make the meatballs tough.
4. Form the meatballs
   With slightly damp hands, roll the mixture into meatballs about 1.5 inches in diameter (about golf ball size). Place them on a baking sheet or plate. This should yield approximately 20-24 meatballs.
5. Brown the meatballs
   Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, brown the meatballs on all sides, about 2-3 minutes per batch. They don't need to be cooked through at this stage.
6. Simmer in sauce
   Pour the marinara sauce into a large pot and bring to a simmer over medium heat. Carefully transfer the browned meatballs to the sauce. Cover and simmer gently for 15-20 minutes until the meatballs are cooked through (internal temperature of 165°F/74°C).
7. Rest and serve
   Remove from heat and let the meatballs rest in the sauce for 5 minutes. Serve hot over pasta, in submarine sandwiches, or as an appetizer with toothpicks.