Super Tender Italian Meatballs

Preheat oven to 350 F.

Combine milk and lemon juice in a small bowl. Let it stand for 5 minutes. You will see curds at the top. Add bread cubes into a small bowl and pour the curdled milk over the bread. Allow the bread to soak up all the milk and mix a little with your hands. Add the bread mixture to a large bowl.

Meanwhile add olive oil into a small skillet over medium heat. Add the onion and sauté until tender about 2-3 minutes. Add the garlic and sauté for one minute. Add onion and garlic into the bowl with the bread along with the beef, pork, cheese, eggs, parsley, red pepper flakes, salt and pepper. Combine the mixture using your hands just until combined. Try not to over work the meatballs. The mixture will be wet. Let stand for a couple of minutes before rolling.

Roll the mixture into 16 equal-sized meatballs. I make them the size of golf balls.

Drizzle a large skillet with olive oil and heat over high heat. Over high heat sear the meatballs on all sides to brown, about 1-2 minutes on each side. If meatballs stick to the pan give it more time before flipping. Be careful when flipping the meatballs because they are pretty fragile.

Place meatballs on a rimmed baking sheet and cook for 10 minutes. They will be slightly undercooked on the inside but they will continue to cook as they come out of the oven. If this is an issue leave them in the oven for longer (5 minutes) or simmer in a pot of tomato sauce for a few minutes.

Serve the meatballs immediately with your favorite tomato sauce and pasta.