Italian Meatballs

Instructions

1. Prepare the mixture
   In a large bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan, chopped parsley, beaten eggs, minced garlic, diced onion, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Pour in the milk and gently mix with your hands until just combined. Be careful not to overmix, as this will result in tough meatballs.
2. Form the meatballs
   With slightly damp hands, form the mixture into meatballs about 1.5 inches (3.8 cm) in diameter. You should get approximately 24-28 meatballs. Place them on a baking sheet lined with parchment paper and let them rest for 10 minutes to firm up.
3. Brown the meatballs
   Heat olive oil in a large, heavy-bottomed skillet over medium heat. Working in batches to avoid overcrowding, add meatballs to the skillet and brown on all sides, about 8-10 minutes per batch. The meatballs don't need to be fully cooked at this stage, just nicely browned on the outside. Transfer browned meatballs to a plate lined with paper towels.
4. Prepare the sauce
   In the same skillet, drain excess fat if needed, leaving about 1 tablespoon. Add 1 diced onion and 3 minced garlic cloves, sauté until softened, about 3 minutes. Add 2 cans (28 oz each) of crushed tomatoes, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon sugar, salt and pepper to taste. Bring to a simmer.
5. Simmer meatballs in sauce
   Gently return the meatballs to the skillet, nestling them into the sauce. Cover and simmer on low heat for 20-25 minutes, occasionally spooning sauce over the meatballs, until they are fully cooked through and the sauce has thickened slightly.
6. Finish and serve
   Taste the sauce and adjust seasonings if necessary. Sprinkle with additional grated Parmesan and fresh chopped parsley before serving. Serve hot with pasta, on sub rolls for meatball sandwiches, or as an appetizer with crusty bread.