Juicy Oven Baked Italian Meatballs

In a large mixing bowl, add the slice of bread and pour the milk over the top of it. Let it sit until the bread completely absorbs the milk.

Add the egg, minced garlic, dehydrated onion, dried basil, dried parsley, dried oregano, kosher salt and black pepper.

Mix together with hands or a spoon until the bread and eggs are completely broken up and combined with the seasonings.

Add the ground beef and ground pork and mix gently with hands or a mixing spoon until the ingredients are evenly distributed. Be careful not to overmix the meat or it will make dense meatballs.

Use a 1 ounce cookie scoop or large spoon to portion out the meatballs into 24 pieces on the prepared sheet pans. 12 meatballs per sheet pan will make sure they cook evenly and don't get overcrowded.

Bake the meatballs in the preheated oven for 14-17 minutes until cooked through. Ground meat should be cooked to an internal temperature of 160˚ when checked with a kitchen thermometer.

Use the meatballs immediately or cool and store for use later. Instructions for storage are listed below.