• In a small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In a separate small bowl, lightly whisk the two eggs.
• Add the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing the meat.
• Let the meatball mixture rest for five minutes to allow the breadcrumbs time to soften. Divide and shape the meat into about 32 balls, approximately 2 Tbsp in volume each.

Oven Cooking Instructions

• Preheat the oven to 400ºF. Line a baking sheet with parchment. Place the meatballs on the baking sheet about one inch apart from each other.
• Bake for about 15 minutes, or until lightly browned.
• Once browned, transfer them to a pot of red sauce and simmer for five more minutes in the sauce. If not using a red sauce, add an additional 3-5 minutes to the bake time, or until they're cooked through.

Stove Top Cooking Instructions

• Add a tablespoon of cooking oil to a large skillet and heat over medium. Once hot, swirl the oil to coat the surface of the skillet. Add half of the meatballs to the skillet.
• Cook them, turning every couple of minutes, until browned on all sides and cooked through. Repeat with the second batch.
• Once cooked, transfer them to a pot of red sauce and simmer for a few minutes more before serving.

Freezing Instructions

• You can freeze this recipe either cooked or uncooked. I prefer freezing them already cooked so they can go straight from the freezer into a pot of red sauce and then just simmer until heated through. Cooked meatballs should be completely cooled before placing in a gallon-sized freezer bag and transferred to the freezer.
• To freeze uncooked, place the raw meatballs on a parchment-lined baking sheet and freeze on the baking sheet until solid (1-2 hours) before transferring to a gallon-sized freezer bag for longer storage. Thaw completely before cooking.