Cooking Instructions

• Preheat the oven to 450 ℉ and line a sheet pan with parchment paper.
• In a large bowl, combine the breadcrumbs, salt, grated cheese, and parsley. Use a microplane grater to finely grate in the garlic and onion (you want about 1 ½ - 2 teaspoons of onion pulp).
• Add the milk and eggs, then mix until totally combined. If the breadcrumbs and milk have seized up and gotten hard, add a few splashes of milk until it loosens enough to easily mix.
• Add the meat and mix with a fork or your hands until the breadcrumb mixture is evenly distributed and the mixture is homogeneous. Be careful not to overmix or it will cause the meatballs to become tough.
• Wet your hands and form the meat into whatever size balls you desire - I like them to be about ¼ cup big. Space them out evenly on the parchment-lined baking sheet.
• Bake for about 7 minutes, then turn to the other side and bake for an additional 7 minutes. The meatballs should be nicely browned on two sides. While the meatballs are baking, prepare your sauce or have it heating up on the stove.
• Place the meatballs directly into the sauce after cooking. Simmer on the lowest heat setting possible for approximately 1 hour.
• Serve meatballs with al dente pasta, extra sauce, a sprinkle of cheese, a dollop of ricotta, and a sprig of fresh basil.