Classic Italian-Style Meatballs

Method

1. In a large bowl, combine bread crumbs and milk. Add more milk, 1 tablespoon at a time, until the bread crumbs are fully moistened. Let the mixture sit for at least 5 minutes while you prepare the other ingredients.
2. Add the ground beef, ground pork, eggs, minced onion, minced garlic, chopped basil, parsley, oregano, and shredded Parmesan cheese to the bread crumb mixture. Season evenly over the top with salt and pepper.
3. Gently mix the ingredients with your fingertips, breaking up the meat, until everything is well combined.
4. Lightly grease your hands and shape the mixture into uniform meatballs, approximately 1 1/4 inches in diameter (about 38g each).
5. For the Oven Baked Method: Preheat your oven to 400°F.
6. For the Oven Baked Method: Lightly spray two dark-coated, non-stick baking sheets with cooking spray or brush them with olive oil.
7. For the Oven Baked Method: Arrange the meatballs on the prepared baking sheets, about 20 per sheet, ensuring they are evenly spaced. Bake for 10 minutes.
8. For the Oven Baked Method: Remove the baking sheets from the oven. If the bottoms are already browned, carefully turn the meatballs over using a thin metal spatula. Switch the positions of the baking sheets (top to bottom, bottom to top) and continue baking for another 8-12 minutes, or until the internal temperature reaches 165°F.
9. For the Oven Baked Method: Stir the cooked meatballs into warmed marinara sauce. For even more tender meatballs, you can simmer them gently in the sauce over low heat for 10-20 minutes, tossing occasionally.
10. For the Pan Fried Stovetop Method: Pour 3/4 cup of olive oil into a 12-inch non-stick skillet and heat over medium heat.
11. For the Pan Fried Stovetop Method: Cook the meatballs in batches (to avoid overcrowding the pan) for about 4-6 minutes per side, until golden brown. Transfer the browned meatballs to paper towels to drain excess oil.
12. For the Pan Fried Stovetop Method: Place the pan-fried meatballs into a large pot with warmed marinara sauce, ensuring they are submerged. Cover and simmer over low heat for 15-20 minutes, tossing gently occasionally, until the meatballs reach an internal temperature of 165°F.