Grandma Pammy’s Italian Meatballs

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