Prepare the Meatball Mixture:

Cup of Yum
1. Add the onion, the parsley leaves, the olive oil and the Brazilian sofrito to a food processor and pulse to mince. Set aside.
2. Next, add the meat and the sausage to a large bowl. To that, add the minced ingredients from the food processor, the salt and pepper, and the parmesan cheese. Set aside.
3. Using a measuring cup, measure the milk, then whisk in the egg, then and add in the breadcrumbs. Stir to hydrate.
4. Add the breadcrumbs mixture to the meat bowl and use your hands in the form of a claw to mix everything together until combined. Avoid the temptation to squeeze the mixture in your hands—this can overwork your ingredients and leave the meatballs tough.
5. Preheat oven to 350ºF.

Roll the Meatballs:

1. Scoop about a tablespoon's worth of the meatball mixture in the palm of your hand.
2. Gently shape them into balls and place them on a baking sheet about an inch apart.
3. You should get somewhere between 35-50 meatballs, depending on how large you scoop them.

Bake the Meatballs:

1. Bake 15-20 minutes, until they reach an internal temperature of 160F.
2. Serve warm with pasta or as an appetizer!

To Store or Freeze:

1. Let the meatballs cool completely before transferring to a plastic bag. Freeze for up to 3 months.
2. To defrost, remove the freezer bag from the freezer and let the meatballs defrost in the fridge. Reheat in a pasta sauce or in the microwave.

Bom Apetite!!