1/2 C. 1% milk (I used almond milk)
1 lb. extra lean ground sirloin (I used extra lean ground turkey)
8 oz. light mild Italian sausage, casing removed (I used Jenni-O turkey breakfast sausage patties)
1/3 C. packed freshly grated Parmesan cheese
1 egg or 1/4 C. egg substitute
1 T. minced fresh flat leaf parsley
1 tsp. minced garlic
1/4 tsp. each salt and freshly ground black pepper
2 T. olive oil
Place fresh bread crumbs in a bowl and pour milk over crumbs. Let stand for 5 minutes or until crumbs have absorbed milk.
In a large bowl, combine crumbs with all remaining ingredients, except olive oil. Mix well (using your hands works best). Shape meat mixture into uniform sized meatballs. (Tip:Pack meat mixture into 1/3 C. measuring cup. Use this amount to make two meatballs).
Heat olive oil in a deep, non-stick, 14 inch skillet. Add meatballs and cook over medium-high heat until lightly browned on all sides. Be careful not to break them.
To finish cooking meatballs, either (1) Add two jars (about 6 cups) of your favorite tomato pasta sauce to the skillet. (I added one jar of Ragu light/sugar free). Reduce heat and, cover and simmer until meatballs are cooked through, about 25 minutes; or (2) Remove meatballs from skillet and transfer to a large baking pan. Bake meatballs at 400 degrees for about 20 minutes, or until cooked through.