2 eggs

1 cup milk

1 cup plain bread crumbs

1/4 cup grated Pecorino Romano cheese

1 teaspoon salt

1 teaspoon Italian seasoning

1 pound bulk sweet Italian pork sausage

1-1 1/2 pounds ground beef

Whisk eggs together with milk in a large mixing bowl. Add in bread crumbs and let soak for about 10 minutes.

Add in grated cheese, salt, and Italian seasoning.

Mix in ground meat and sausage together with the panade, just to combine.

Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Place a baking rack on top of a baking sheet.

Form meatballs by scooping out portions of meat mixture and rolling/lightly packing into rounds of your desired size.

Place meatballs on the rack on the baking sheet.

Bake in the preheated oven until golden brown on the outside and cooked through, 30-35 minutes.

Meatball Recipe Tips

This makes 18-20 medium meatballs, about 1 1/2-2 inches in diameter (or 22-24 smaller-sized meatballs).

I often use a combo of sweet and spicy Italian pork sausage to add even more depth of flavor. When I change the amount and types of meat, I just keep in mind the ratio of 1 egg, 1/2 cup bread crumbs, and a 1/2 cup milk per 1 pound of protein (though I know I list up to 2 1/2 pounds in the recipe—for a little extra beef flavor and a sturdier meatball). This recipe is very forgiving!

I use homemade bread crumbs when I have them on hand. You can also take yet another shortcut here by using Italian-style bread crumbs and omitting the Italian seasoning.

Lastly, make them with love and insert your own name into the title of these “Famous Meatballs.” Cruz won’t mind.