1 pound ground beef
1 pound ground pork
3/4 cup breadcrumbs
1/2 cup freshly grated Parmesan
1/2 cup ricotta cheese
1/4 cup fresh flat-leaf parsley, minced
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
3 cloves garlic, grated on a rasp grater
2 whole eggs
Splash of milk
Freshly ground black pepper
1/2 cup olive oil, for frying (For browning meatballs in fry pan)
For the meatballs:
Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.
Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.
or skipping the olive oil in fry pan
place in an oven heated to 400 F; meatballs can be “flash” browned then placed in a slow cooker with your favorite spaghetti sauce; this process seasons the sauce while completely cooking the meatballs.