I call these meatballs OMG Meatballs because that was what my guests were saying even before they tasted them. The aroma was so good.
2 1/2 lean ground beef
2 1/2 ground pork
1 cup milk
1 cup bread crumbs (I use Panko Japanese crumbs)
1 tablespoon red pepper flakes, more or less as you like it. We like hot food but you can eliminate this completely if you prefer.
1 rounded teaspoon salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons oregano
2 tablespoons basil
2 tablespoons black pepper
1 cup grated Parmesan cheese (green shaker is not allowed in my house)
Put the bread crumbs into the milk and mix well. Let it sit while you do the rest. In a bowl combine the remaining ingredients except the meat.
If you mix this together now it is much easier to incorporate into the meat. No one will get a mouth full of red pepper flakes or basil. Stir in the milk and bread crumb mixture.
Break up the meat a bit before adding the other ingredients. I put it in a large roaster rather than a bowl so you can mix it with ease. Get those clean hands in there. There is no other way.
The meatballs are going to be BIG. Just a bit bigger than a golf ball. Not to worry, you serve only 2-3 at a time. Believe me you will want to eat more but your stomach will say no, no I can't. Wait an hour and you can go back and grab a cold one from the fridge. Don't tell.
I use two large baking pans and spray them with some non-stick spray. This makes about 46 meatballs. Bake them at 325 degrees for about 30-40 minutes. Rotate the pans every 10 minutes so they bake evenly. They will come out moist and juicy not brown and dry.
Add some to your favorite tomato sauce and simmer on low heat for an hour. Sprinkle with more Parmesan or Romano cheese.
Freeze the rest. When needed pop some into more sauce and reheat for a bit on the stove.