Julie Harris, Chef & Blogger

For the meatballs (if you are in a hurry, frozen meatballs work well for this too): 

1 cup breadcrumbs (I like to use Panko)
⅓ cup milk
1 lb ground beef
1 lb ground pork
4 cloves garlic  (minced)
2 eggs
1 cup finely-grated parmesan cheese
¼ cup finely-chopped fresh Italian herbs  (parsley, basil, oregano, thyme)
¼ cup yellow onion  (grated)
2 tsp Worcestershire sauce
1 tsp dried oregano
1 tsp
Salt and pepper
¼ teaspoon red pepper flakes 

Make the panade. In a large mixing bowl, stir together the breadcrumbs and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients. Then use a fork to briefly mash the mixture into a paste.

Combine remaining ingredients.  Add the ground beef, ground pork, garlic, eggs, Parmesan, fresh herbs, onion, oregano, salt, black pepper, crushed red pepper flakes and Worcestershire sauce to the (same) mixing bowl. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.

To make the meatballs easier to form, I recommend covering and chilling the mixture in the refrigerator for 1 hour. But if you’re pressed for time, you can skip this step.

Prep oven and baking sheet. Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.

Form the meatballs. Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet (grease your hands with a bit of olive oil to prevent the mixture from sticking).

Bake.  Bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F. Remove pan and transfer to a wire cooling rack.