INGREDIENTS

INSTRUCTIONS

1. Put the breadcrumbs in a small bowl and pour the milk over. Let them soak for 5 minutes. 
2. Add the egg yolks, cheese, garlic, salt, and pepper to the bowl and mash together to form a coarse paste.
3. Put the beef, Italian sausage and onion in a large bowl and mix.
4. Add the bread mixture, Italian seasoning, parsley and basil.
5. Blend everything together well, using your hands.
6. Form the meatballs: ~1/4 cup or scoop and roll lightly into balls. They don’t have to be perfect — NOT perfectly round holds the sauce better.

 7)  COOKING

There’s 2 different options for cooking the meatballs.

STOVETOP COOKING 

1. Pour just enough oil into a large skillet to coat the bottom and place over medium-high heat.
2. When the pan is hot, add as many meatballs as will fit in the pan
3. Brown the meatballs on all sides.
4. Cover the pan, lower the heat and continue cooking and until the meatballs are firm and cooked through for ~15 minutes (165 degrees internal temperature).
5. Repeat the frying with remaining meatballs, pouring out the oil and adding a fresh layer each time.

OR

BAKING MEATBALLS 

1.  Preheat the oven to 425 degrees.
2. Arrange the meatballs on an olive-oiled coated rimmed baking sheet.
3.  Bake 10 minutes, then turn the meatballs over.
4. Continue baking additional 10-12 minutes until browned and cooked through.
5. Serve the warm meatballs with Ippolito’s Naturally Italian San Marzano Style Marinara or SPICY Marinara.

Additionally, If you’d like to… (this is my preference).

FINISH COOKING IN TOMATO SAUCE.

1. Whether STOVETOP or BAKING, slightly undercook the meatballs then transfer to a pot of simmering Ippolito’s Naturally Italian San Marzano Style Marinara or SPICY Marinara.
2. Simmer until they're cooked through, 10-12 minutes.