1. Moisten Bread: Remove crust and dice 3 slices of bread. Place in a large bowl and mix with 2/3 milk. Set aside 5 minutes then mash with a fork. Meanwhile, prepare the remaining ingredients.

2. Add Remaining Ingredients: Into the same bowl of mashed bread crumbs, add ground beef, ground pork, 1/4 cup Parmesan cheese, 1 egg, 3 minced garlic cloves, 2 Tbsp parsley, 1tsp onion powder, 1 tsp salt and 1 tsp black pepper. Use your hands to stir the mixture together just until well combined. Do not over-mix. 

3. Form Meatballs: Portion onto a parchment-lined baking sheet (about 2 Tbsp per meatball - an ice cream scoop makes it easy). With wet hands, roll meatballs into 1 1/2” diameter balls.

1. To Sautee: Heat a large non-stick pan over medium heat. Add 2 Tbsp oil. Once the oil is hot, add meatballs to the skillet, placing them in one at a time and cook in batches . Sautee turning every 2 minutes (total 6-8 minutes), or until evenly browned and the internal temperature reached 160F on an instant-read thermometer. Promptly remove from the pan (to avoid overcooking) and transfer to a serving platter. Serve as is or in any recipe that calls for meatballs. 

2. To Bake Meatballs: Place on a lined baking sheet 2” apart and bake in a fully preheated oven at 400F for 20-23 minutes, or until fully cooked and the centers reach 160F. If you want a prettier color to your meatballs broil for the last 2-3 minutes.