ITALIAN MEATBALLS

• cup milk↗1⁄2
• slices bread, torn in small pieces↗4
• lb Italian sausage, casing removed↗1
• lb ground beef↗1
• lb ground pork↗1
• eggs, beaten↗2
• cups white onions, finely chopped↗2
• cup parmigiano-reggiano cheese, grated↗1⁄2
• cup parsley, chopped↗1⁄4
• garlic cloves, pressed↗3
• teaspoons italian seasoning↗2
• teaspoon sea salt↗1
• teaspoon red pepper flakes↗1⁄2
• teaspoon black pepper (or more to taste)↗1⁄2

Step-by-step instructions

1. 1

   In a small pot on medium, add milk and heat until just warm. Soak torn bread in hot milk and stir gently until mixture is combined. Transfer to a bowl to cool off.

2. 2

   In a large bowl, combine all the ingredients including the milk/bread mixture. Place cling film on top, making sure it touches meat to prevent from dryness. Transfer to the fridge for 1 hour.

3. 3

   Preheat oven to 425ºF. 60 minutes later, wet hands slightly and form mixture into 2-inchs balls. Place them on a large baking sheet lined with foil, slightly greased. Transfer to preheated oven and bake for 20 minutes.

4. 4

   Remove from heat and flip meatballs. Reduce heat to 375ºF and place them back in the oven; bake for 20 minutes. Remove from heat and let them rest for 5 minutes before adding to a tomato sauce. Makes 35 meatballs.