The recipe is MEATBALL ONLY which can be served with cream sauce on top.

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Ingredients:

• 1-1/2 lbs ground beef (85/15)
• 3/4 labs finely ground pork
• 1 cup finely diced onion
• 1 tablespoon finely minced garlic
• 1 cup plain bread crumbs
• 2 eggs
• 3/4 cup whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil

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Tools：

• Skillet
• Oven
• Parchment Paper
• Measuring Tool (for half ounce)

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Procedures:

• In a large bowl, mix ground beef, ground pork, onion, garlic, bread crumbs, eggs, milk, salt, pepper and one tablespoon of oil. (Mix just enough to combine and try not to overmix.)

• Use any measuring tool to get half-ounce meatballs, and line up on a sheet tray covered in parchment.

• Refrigerate the meatballs on the sheet tray for one hour to set.

• Preheat oven to 350°F.

• Heat a skillet over medium heat with one tablespoon of olive oil, and once hot gently place the meatballs in the pan and cook on all sides for about 4-5 minutes. (Use a small spatula or tongs to continually turn the meatballs to brown evenly. Remove these browned meatballs to the prepared sheet pan.)

• Once all the meatballs have been browned and are now lined up on the sheet tray, place the sheet tray in the oven and cook for 15 minutes.

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