"OLD SCHOOL" ROASTED MEATBALLS

Craving meatballs? Not sure of the easiest, simplest way to get just the right amount of tenderness? What about the right size? Big enough for a fork, but small enough that a serving is more than three? Then go old-school. Here's our best version. You can serve them with a Dark balsamic dipping sauce or drenched in classic tomato sauce. [We suggest pasture-raised meat as the best protein option for the environment and for the health of animals.]

INGREDIENTS:

1/2 cup breadcrumbs or Panko 
1/2 cup milk
1 egg
1/2 cup grated fresh Parmesan cheese
1/4 cup parsley leaves, finely chopped
tsp Kosher salt
1/2 tsp fresh ground pepper 
1/2 lb ground pork (pasture raised)
1/2 lb lean ground beef (pasture raised)
1/2 cup grated onion 
clove garlic, minced
1 tbsp extra virgin olive oil
 
DIRECTIONS:
Heat oven to 400 degrees. Place and milk in small bowl. Stir to combine. Set aside until soggy. In another large bowl whisk egg, then add salt, pepper, Parmesan and parsley and whisk again until completely combined. Add olive oil and meat to the egg mixture. Use your hands to combine thoroughly. Do not overwork. Add onions, garlic and breadcrumb mixture. Mix all ingredients with your fingers to avoid kneading, careful not to overwork which will cause the meatballs to be tough. Form into 1-1/2 balls, rolling between the palms of your hands. Place meatballs, not touching, on parchment lined rimmed baking sheet. Roast in oven on middle rack for 25 to 30 minutes, until outsides are browned and instant-read thermometer registers 165 degrees. Serve immediately with your favourite sauce. 

Inspired by Kitchn.com