The Meatball

Preheat the oven to 425F (220C) if baking the meatballs.

In a large mixing bowl, combine panko (or bread pieces) with milk, stirring until thoroughly saturated. Let sit for 10 minutes, then mash into a paste with a fork.

Add parmesan, egg, garlic, parsley, onion powder, oregano, crushed red pepper (if using), nutmeg, salt, and pepper to the panade. Stir well to combine.

Incorporate about 2 tablespoons of ground beef and ground pork into the panade mixture, mixing thoroughly before adding the rest of the meat.

Add the remaining ground beef and pork to the mixture. Use your hands to gently combine until uniform, avoiding overworking the meat.

Scoop about 2 tablespoons of mixture and roll into balls with olive oil-coated hands. Place on a parchment-lined baking sheet, ensuring they are spaced apart.

Bake in the preheated oven for 12-15 minutes or, if pan-searing, heat oil in a pot and sear meatballs until browned on both sides. Transfer and repeat for all meatballs, draining excess grease if necessary.