# What You Need:
→ For the Meatballs
01 - 1.1 lb ground beef
02 - 0.55 lb ground pork
03 - 1 cup fresh breadcrumbs
04 - 1 cup grated Parmesan cheese
05 - 1 cup shredded mozzarella cheese
06 - 2 large eggs
07 - 3 garlic cloves, minced
08 - 1 small onion, finely chopped
09 - 2 tbsp chopped fresh parsley
10 - 1 tsp dried oregano
11 - 1 tsp salt
12 - 0.5 tsp black pepper
13 - 0.25 cup whole milk
14 - 2 tbsp olive oil for frying
→ For the Marinara Sauce
15 - 2 tbsp olive oil
16 - 2 garlic cloves, minced
17 - 28 oz canned crushed tomatoes
18 - 1 tsp dried basil
19 - 1 tsp dried oregano
20 - 0.5 tsp crushed red pepper flakes
21 - 1 tsp sugar
22 - Salt and pepper to taste
23 - Fresh basil for garnish
# Directions:
01 - In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, mozzarella, eggs, minced garlic, onion, parsley, oregano, salt, pepper, and milk. Mix until just combined without overworking the mixture.
02 - Shape the mixture into golf ball-sized meatballs, yielding approximately 24 pieces.
03 - Heat 2 tbsp olive oil in a large skillet over medium heat. Brown the meatballs in batches for 2 to 3 minutes on each side. Remove and set aside.
04 - In the same skillet, add 2 tbsp olive oil. Sauté minced garlic for 1 minute until fragrant.
05 - Add crushed tomatoes, basil, oregano, red pepper flakes, sugar, salt, and pepper. Stir well and bring to a simmer.
06 - Gently nestle the browned meatballs into the sauce. Cover and simmer on low heat for 20 to 25 minutes until meatballs are cooked through.
07 - Serve hot, garnished with fresh basil. Accompany with pasta, crusty bread, or polenta if desired.
