Pork and beef meatballs

Choose the oven or the pan frying method; for the oven, preheat to 400F.

Chop half an onion.

Shred half a cup of parm from a block.

Press four cloves of garlic over the onion.

Chop a quarter cup of flat leaf parsley.

In a large bowl combine the panko breadcrumbs, milk, parm, Italian seasoning, salt and pepper and mix.

Set aside 10 minutes so the breadcrumbs soak up the milk.

Add the egg, parsley, onion and garlic and stir.

Zest one or two lemons in and stir through.

Add a pound of pork and a pound of beef and massage together with clean hands in a claw motion, without pressing, so the meatballs stay tender.

Divide into about 24 two-ounce meatballs, rolled just until they hold together, and place them an inch apart on a foil lined rimmed baking sheet.

Drizzle about two more tablespoons of oil over the meatballs.

Bake at 400F for 18 to 20 minutes, flipping halfway through, then broil one to three minutes for colour.

For the pan method, heat a quarter cup of olive oil in a 12-inch pan over medium heat until it shimmers.

Fry about six meatballs at a time with space between them, turning repeatedly for a minute at a time until browned all over.

Reduce to medium low, cover, and cook until the centres read 165F.

Variation: finish the browned meatballs on a lined baking sheet at 350F for about 15 minutes instead, then temp them again.

Transfer to a paper towel lined plate and repeat with the remaining batches.

Serve immediately, tossed with pasta and a sauce.