Panko/Parm-Crusted Meatballs & Homemade Marinara Sauce Recipe – Big Horn Olive Oil

Name: Panko/Parm-Crusted Meatballs & Homemade Marinara Sauce Recipe – Big Horn Olive Oil
Ingredients: (For a finishing drizzle) 1 Tbs of High-Quality EVOO ( Any of these will do nicely! ); 1 1/2 Cups Panko Breadcrumbs; 1/4 Cup Whole Milk; 1 1/2 Pounds Meatball Mix (e.g., Ground pork, veal and beef chuck); 1 1/2 Cups Freshly Shredded Parmesan (Plus a bit extra for serving); 1/4 Cup Finely Chopped Fresh Parsley; 1/2 Medium Onion (Grated with the large holes of a box grater); 3 Cloves of Garlic (Minced); 1 Teaspoon of Dried Oregano; 3 Large Eggs; Marinara Sauce (See recipe below, OR get some high-end store-bought stuff); Fresh Basil Leaves (For serving)

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These perfectly textured meatballs are super juicy on the inside with a crispy, crunchy coating from Panko breadcrumbs and freshly shredded Parmesan.

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Ingredients

(For a finishing drizzle) 1 Tbs of High-Quality EVOO ( Any of these will do nicely! )
1 1/2 Cups Panko Breadcrumbs
1/4 Cup Whole Milk
1 1/2 Pounds Meatball Mix (e.g., Ground pork, veal and beef chuck)
1 1/2 Cups Freshly Shredded Parmesan (Plus a bit extra for serving)
1/4 Cup Finely Chopped Fresh Parsley
1/2 Medium Onion (Grated with the large holes of a box grater)
3 Cloves of Garlic (Minced)
1 Teaspoon of Dried Oregano
3 Large Eggs
Marinara Sauce (See recipe below, OR get some high-end store-bought stuff)
Fresh Basil Leaves (For serving)