½ cup plain bread crumbs ▢½ cup beef broth ▢2 tablespoons olive oil ▢1 tablespoon onion powder ▢1 pound ground beef ▢1 pound ground pork ▢2 large eggs ▢¼-½ cup fresh parsley chopped ▢3 teaspoons minced garlic crushed ▢2 teaspoons garlic salt (with parsley flakes) ▢1 teaspoon ground black pepper ▢1 teaspoon dried Italian Seasoning ▢2 tablespoons parmesan cheese grated ▢24 ounces Rao Marinara Sauce
Prepare a baking sheet by covering it with foil then lightly spray the foil. Add the bread crumbs and broth to a small bowl and let it soak for 20 minutes.
In a large bowl mix together the beef and pork. Add the soaked bread crumbs along with the eggs, parsley, garlic, salt, black pepper, Italian herb seasoning, and Parmesan cheese. Mix until combined, cover, and chill in the fridge for 1 hour.
Preheat the oven to 425°F. While the oven is heating up use a cookie scoop to form meatballs about 1½ inches thick. Evenly space them over the baking sheet.
Bake for 16-18 minutes until cooked through and browned.
Add your Marinara sauce to a large pan on LOW-MEDIUM heat. After baking the meatballs, drain the fat off of them and let them sit in the sauce for 15-20 minutes and serve on their own or over pasta.