• Preheat the oven to 400°F. Line a sheet pan with parchment paper or spray with non-stick cooking spray. Set aside. Skip this step if cooking meatballs on the stovetop.
• Mix the milk and breadcrumbs together in a bowl. Let rest for 5 minutes or until the breadcrumbs have absorbed the milk.
• In a large bowl, combine the ground beef and sausage mixture together with the soaked breadcrumbs and remaining ingredients just until evenly combined. I like to wear disposable gloves and use my hands to gently blend/mix everything together.
• Scoop out 2 tablespoons of the raw meatball mixture, using your hands roll into balls and place on the prepared sheet pan. Keep your meatballs similar in size so they cook evenly!
• Bake for 20 minutes or until an instant-read meat thermometer reaches an internal temperature of 160°F. Serve immediately with your favorite marinara sauce (or simmer in the sauce for a few minutes before serving)! If desired, add a little more fresh chopped parsley and parmesan cheese on top when serving.

Cook Meatballs On Stovetop

• Heat about a tablespoon of oil in a large skillet over medium heat. Add meatballs in a single layer, leaving a little space between them. Work in batches if needed so you don’t overcrowd the pan!
• Sear on all sides, turning every couple of minutes, until browned all over, about 8 to 10 minutes total.
• Reduce heat to medium-low and cover the skillet; cooking for another 5 to 7 minutes until cooked through (internal temp 160°F). You can add marinara sauce to the skillet to simmer the meatballs in during this last step, if desired.