1.
In a large bowl, whisk together eggs and milk. Add bread crumbs and let mixture soak for 10 minutes to form a panade.
| 2 each |
Eggs |
| 1 cup |
Milk |
| 1 cup |
Bread Crumbs |
2.
Add Pecorino Romano, salt, and Italian seasoning to the panade, stirring to combine.
| 1⁄4 cup |
Pecorino Romano Cheese |
| 1 tsp |
Table Salt |
| 1 tsp |
Italian Seasoning |
3.
Add sausage and ground beef to the bowl. Mix gently with your hands just until ingredients are evenly combined. Do not overmix.
| 1 lb |
Italian Sausage |
| 1–1 1/2 lb |
Ground Beef |
4.
Preheat oven to 375 °F. Set a wire rack inside a rimmed baking sheet.
5.
Form mixture into meatballs of desired size (about 2 tablespoons each), being careful not to pack too tightly.
6.
Arrange meatballs on the prepared rack, leaving space between each.
7.
Bake for 30–35 minutes, or until meatballs are golden brown and cooked through.