Step 1

Place ground pork and ground beef in a large mixing bowl.

Step 2

Sprinkle breadcrumbs over the meat, followed by the milk. Let the milk soak into the breadcrumbs for about two minutes while you chop the onions.

Step 3

Add in the finely chopped onion, eggs, freshly grated Parmesan cheese, Italian seasoning, garlic, salt, pepper and Worcestershire sauce.

Step 4

(I like to mix my meatballs using clean hands. Rings off and stored in a safe spot! Alternatively, you can use a wooden spoon).

Step 5

Mix gently and until everything is mixed in. Be careful not to over mix!

Step 6

Shape into 2-inch balls and place on baking sheet lightly brushed with olive oil.

Step 7

Bake in 425°F for 25 to 30 minutes, turning once, halfway through.

Step 8

Check to ensure that meatballs are cooked completely. They should no longer be pink inside.

Step 9

This will make 48 meatballs and you will only need 24 for the recipe.  You can store cooled meatballs in ziplock bags in the fridge up to three days or in the freezer for up to 2 months).

Step 10

To assemble: Place drained pasta in large mixing bowl along with 24 meatballs. Pour the marinara sauce overtop and stir gently until coated completely with sauce.

Step 11

Transfer to a lightly oiled 9x13-inch baking dish.

Step 12

Sprinkle with mozzarella cheese.

Step 13

Bake in 375°F oven for 25 to 30 minutes until cheese is melted and sauce is bubbling.

Step 14

Sprinkle with fresh parsley and a few tablespoons of freshly grated Parmesan cheese.