1 lb ground beef
1 lb ground pork
2/3 cup whole milk
3-4 slices white bread
2/3 cup grated parmesan
2 eggs
2 tsp kosher salt
1 cup minced yellow onion or shallot
3 tsp black pepper
1TBSP dried oregano OR 2 TBSP fresh chopped oregano
2 tsp marjoram
3 cloves garlic, minced
1 cup flour *
1 1/3 cup Tuscan Herb olive oil- divided to 1 cup and 1/3 cup

Heat milk. Trim edges off bread and tear into chunks. Pour hot milk over bread, mash, and set aside.
In a skillet, sauté onions in 1 cup Tuscan Herb olive oil until totally translucent. Add minced garlic and sauté an additional 2 minutes. Try not to brown the onions or garlic. In a large mixing bowl, mix by hand the meats, sautéed onions and garlic, bread mixture, parmesan, eggs, salt, and spices. Mix by hand just to combine, don’t overwork the mixture or meatballs will be tough. Form meatballs to whatever size you like and dust with flour. In same skillet you sautéed your onions, add the remainder of your olive oil, and heat over medium flame. When skillet is hot, brown meatballs, turning to cook from all sides. There are 2 ways to finish from here:

Option A- if you’re eating all or most of all you are making immediately: Cook meatballs until they are almost medium. You can either cut one open to gauge it or use a thermometer. Medium will be about 120 degrees in the center. Drain any excess oil from skillet and add enough pasta sauce to cover the meatballs. Cook at just enough of a boil to not splatter sauce for an additional 15-20 minutes, garnish with fresh chopped parsley and/or chopped basil and serve with pasta of your choice.

Option B- You’re making a bunch of meatballs to freeze and have readily available for later: Start off as above, browning your dusted meatballs just until they are browned on the outside. Place on a cookie sheet as they get browned, and once you have browned them all, finish them in a 350 degree oven until they are done, 140-150 degrees in the center. Cool to room temperature and then freeze. Once frozen, you can transfer to ziploc bags or storage containers for freezer storage. Best if used within 3 months.