1 CUP fresh breadcrumbs made from crustless French or Country Style Bread. Or use Panko Bread Crumbs.
1/3 CUP Whole Milk
8 Ounces Ground Beef
8 Ounces ground pork or 8 Ounces Pork Sausage
1 CUP finely Ground (NOT GRATED) Parmesan Cheese. Get the bulk stuff and pulse in food processor.
1/3 CUP Fresh Italian Parsley
1 Teaspoon Kosher Salt
1/4 Tsp Freshly Ground Black Pepper
2 Large Eggs
2 Large Cloves Garlic, Pressed
Combine Bread Crumbs and Milk in Small Bowl, stir until breadcrumbs are evenly moistened. Let stand 10 minutes.
Place beef and pork in Large Bowl adn break up into small chunks. Add 1 cup ground Parmesan, parsley, salt & pepper.
Whisk eggs to blend in small bowl, whisk in Garlic and add to Meat mixture.
Using hands, squeeze milk from breadcrumbs, reserving milk.
Add breadcrumbs to meat mixture.
Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (DO NOT OVER MIX).
Chill Mixture at least 15 minutes and up to 1 hour.
Moisten hands with some of the reserved milk from the breadcrumbs, then roll meat mixture between palms into golf-ball-size balls (RESIST COMPACTING THEM), occasionally moistening hands with milk as needed and arrange in single layer on cooking sheet with parchment paper.
Bake at 350 until done.
Can be made up to 2 days ahead.
Put Meatballs in sauce and simmer in sauce for 1 hour at least.