Step 1

Lightly grease a baking sheet. Set aside.

Step 2

In a small bowl, add the eggs and whisk slightly. Add the rest of the ingredients for the panade. Mix together and ensure the bread is fully coated. Let sit for 10 minutes.

Step 3

In a large bowl, gently crumble the beef and pork together. I usually crumble it in layers of alternating meat so it’s easier to evenly mix together.

Step 4

Add the bread mixture to the meat. Gently combine with your hands until just mixed.

Step 5

Use a 2 tablespoon scoop (#to portion the meatballs. Then use wet hands to roll the meat mixture into smooth balls (wetting hands every few meatballs) and place on the prepared baking sheet.

Step 6

Set the broiler on high. Broil the meatballs until they start to brown. (You just want to add some color/crust here. The meatballs will cook through in the sauce so they’re nice and tender.)

Step 7

Pour the red sauce into a large pot. Add the browned meatballs and bring to a simmer. Simmer for 10-15 minutes. until the meatballs are cooked through. Enjoy!