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To start, add the ground beef and pork to a large bowl and season with the salt, pepper, garlic powder, minced garlic cloves, parmesan, and parsley.
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Mix in the milk, egg, breadcrumbs, bread pieces, and ricotta. Combine everything by hand until it’s well incorporated and try to not over-mix as this will toughen the meat.
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The texture should be sticky enough that the ball forms and holds, but not so much that it’s sticking to your hands. If you think the mixture is too dry or sticky, add a small amount of milk. On the other hand, if it’s too wet, add more breadcrumbs.
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If you can, leave the mixture in the refrigerator for one hour. Before rolling the balls, preheat the oven to 350. Rip off a small portion of the mixture and roll between your palms to form a ball. Keep going until all the meatballs are formed!
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Set these on a baking sheet in rows (you might need two trays!) and bake for 20 minutes, flipping them over halfway through.