Preparation Steps

• Preheat oven to 400°F and line a baking sheet with foil, then spray with cooking spray or spray the baking sheet well; set aside.
• In a small bowl, combine milk and bread crumbs and let stand for 2 minutes to soften.
• In a large bowl, add ground beef, ground pork, Parmesan cheese, minced onions, garlic, Italian seasoning, egg, salt, pepper, and the softened bread crumbs along with any remaining milk. Mix gently with a wooden spoon or hands until just combined. Do not overmix to avoid tough meatballs.
• Using a large cookie scoop or a 1/4-cup measuring cup (lightly sprayed with cooking spray for easy release), form about 15 evenly sized meatballs.
• Wet your hands and quickly roll each meatball between your palms until smooth and round.
• Place meatballs on the prepared baking sheet about 1/2 inch apart and bake uncovered for 15 to 20 minutes or until an internal thermometer reads 165°F. Check around 15 minutes to avoid overcooking and rotate the baking sheet halfway through baking for even browning.
• Optionally garnish with fresh parsley and serve immediately. Store leftovers airtight in the refrigerator for up to 5 days or freeze for up to 3 months.