Ricotta Meatballs

Mix together the beef, pork, ricotta, panko, onion, parsley, Parmesan, milk, egg, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl until just combined.

Gently form into 30 meatballs (about 2 tablespoons each). Transfer to an airtight container (separating the layers with parchment paper) and refrigerate for at least 24 hours and up to 3 days (or freeze for up to 1 month). Store cooked and cooled meatballs in an airtight container in the refrigerator for up to 4 days.
 

To cook: Cook the meatballs (in batches) in 2 tablespoons oil in a nonstick skillet over medium-high heat until browned on all sides and cooked through, about 6 minutes.