Italian Meatballs 7 Steps
Preheat oven to 400˚F (if baking instead of frying). Spray a large cookie sheet with cooking spray.
Finely grate 1/4 cup cheese and place in a large bowl. Finely chop 2 cloves garlic, then coarsely chop 1/4 cup fresh parsley leaves; add everything to the bowl. Add ground beef, ground pork, 1/2 cup breadcrumbs, 1/4 cup milk, 1 egg, 1 teaspoon kosher salt, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil and 1/2 teaspoon ground black pepper. Mix lightly with a fork until just combined.
Form the mixture into 1 1/2-inch meatballs (about 2 tablespoons each), wetting your hands with water as needed to keep the mixture from sticking, and place on a baking sheet so that they are not touching. You should have 16 to 18 meatballs.
To bake: Bake in a preheated oven for 15-20 minutes, or until meatballs are browned and cooked through.
To fry: Heat 2 tablespoons olive oil in a 12-inch high-sided sauté pan over medium-high heat. Add the meatballs in a single layer and cook until browned on the bottom, about 3 minutes. Flip the meatballs and brown the other side, about 3 minutes more. Transfer to large plate (the meatballs will not be fully cooked).
Add 1 jar or 3 cups marinara sauce into a sauce pan and bring to a simmer. Gently add the meatballs into the sauce, and reduce the heat to a gentle simmer and cook meatballs for 5 to 10 minutes or until fully cooked.
Serve with pasta, polenta or use to make your favourite meatball sub!