Ingredients

• 1 lb lean ground beef
• 1 lb ground turkey 
• ½–¾ cup bread crumbs
• Scant ½ cup low-sodium beef broth (milk may be substituted)
• 2 tablespoons extra virgin olive oil
• 1 medium white onion, finely minced
• 2 eggs
• 4 cloves garlic, pressed
• Salt and pepper, to taste
• ¼ teaspoon crushed red pepper flakes
• 1 teaspoon Italian seasoning
• 2 tablespoons grated Parmesan cheese (optional)

Instructions

1. Line a large baking sheet with aluminum foil for easy cleanup. Lightly coat it with nonstick cooking spray and set aside.
2. In a small bowl, combine the bread crumbs and beef broth. Stir well, then allow the mixture to rest for 10–15 minutes so the liquid is fully absorbed.
3. Heat the olive oil in a large skillet over medium-high heat. Add the minced onion and cook, stirring occasionally, until softened and translucent. Remove from heat and let cool slightly.
4. In a large mixing bowl, add the ground beef, ground turkey, soaked bread crumbs, eggs, garlic, salt, pepper, red pepper flakes, Italian seasoning, Parmesan cheese (if using), and the cooled onions.
5. Using clean hands, gently mix everything together until evenly combined, similar to preparing meatloaf. This should take about 2–5 minutes—avoid overmixing.
6. Shape the mixture into meatballs approximately 1½ inches in diameter. Arrange them evenly on the prepared baking sheet.
7. Bake in a preheated 425°F oven for 15–20 minutes, or until the meatballs are fully cooked through and no longer pink in the center.

Notes

• For extra flavor, add the baked meatballs to homemade marinara sauce and simmer for at least 45 minutes. The longer they simmer, the richer the flavor becomes.
• Homemade breadcrumbs make a noticeable difference. Cubed sourdough bread tossed with olive oil, baked until crisp, and pulsed into crumbs creates excellent texture.