I think Italian meatballs are one of those things that appear complicated, but are actually really simple to make.

They are fantastic when you want classic spaghetti and meatballs. I've also made them as a stand alone dish, when I needed vegetarian and non-vegetarian options.

Ingredients

1/2 cup bread crumbs or panko
1/4 cup milk
2 egg yolks
1/2 cup Parmesan cheese, grated
1 1/2 teaspoons salt
1 teaspoon pepper
2 garlic cloves, minced
1 lb ground beef
1 lb ground Italian sausage
1/2 cup fresh basil, rough chopped
Your favorite marinara sauce

Instructions

Preheat oven to 400. Line a large (11x17) cooking sheet with heavy foil. Add a thin layer of olive oil to the foil to prevent meatballs from sticking.

In a large bowl, combine ground beef and Italian sausage.

Add the breadcrumbs, egg yolks, parmesan, salt, pepper, and garlic. Mix until combined.

Add milk and basil. Blend everything together well, using your hands or a large wooden spoon. Use a cookie scoop to portion the mixture and roll into balls.

Place the meatballs on the prepared cooking sheet.

Bake for 10 minutes, then turn the meatballs over with a pair of tongs. Continue baking untnil nicely browned and cooked through, approximately 10-12 minutes.

Serve with your favorite marinara.

Ideas

If you want larger meatballs, use a 1/4 cup measuring cup to portion.

I like the bake the meatballs, because I can bake them all at one time. If you prefer not to bake the meatballs, you pan fry them in bathches in a large skillet. Pour enough olive oil to coat the bottom of the skillet and place over medium-high heat. When the pan is hot, add as many meatballs that will fit without crowding. They should sizzle as soon as they hit the pan, or the pan isn't hot enough.

Brown the meatballs on all sides. Cover the pan, lower the heat and continue cooking until the meatballs are firm and cooked through, about 15 minutes. Repeat with remaining meatballs, adding olive oil as needed.