Ingredients:

  • 1 lb lean ground beef (90/10)
  • 0.5 lb Italian sausage, casings removed
  • 2 slices white sourdough bread, crusts removed
  • 0.33 cup whole milk
  • 1 large egg, lightly beaten
  • 0.5 cup Pecorino Romano cheese, freshly grated
  • 3 cloves garlic, grated into a paste
  • 0.25 cup fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Instructions:

  1. In a small bowl, tear the bread into small pieces and pour the milk over them. Let it sit for 5-10 minutes, then mash with a fork until it becomes a smooth paste (panade).
  2. In a large mixing bowl, combine the ground beef, Italian sausage, panade, beaten egg, Pecorino Romano, garlic paste, parsley, and oregano.
  3. Gently fold the ingredients together by hand until just combined. Avoid overworking the meat to maintain a light texture.
  4. Form the mixture into approximately 20-24 meatballs, about 1.5 inches in diameter.
  5. Place meatballs on a parchment-lined baking sheet. For better air circulation, place a wire rack on the baking sheet and arrange meatballs on the rack.
  6. Bake at 400°F (200°C) for 20-25 minutes until the exterior is browned and the internal temperature reaches 165°F (74°C).