In a small bowl, combine breadcrumbs and milk. Place in the refrigerator for 15 minutes.
¼ cup breadcrumbs, ¼ cup milk
Preheat the oven to 425 F. and line a 9 x 13 (or larger) baking dish with aluminum foil.
After the breadcrumbs and milk have sat for 15 minutes, remove from the refrigerator and combine with the remaining ingredients (except ¼ cup beef broth) in a large bowl. Mix well.
½ pound Italian sausage, ½ pound ground beef, ½ cup white onion, ¼ cup freshly chopped parsley, ¼ cup Parmesan Cheese, 1 garlic clove, 1 teaspoon kosher salt, 1 teaspoon Italian seasonings, ½ teaspoon ground black pepper, ¼ teaspoon red pepper flakes, 1 large egg
Roll the meat mixture into golf ball-sized balls (about 1 ½ inches in diameter), and place in the lined baking dish.
Pour the beef broth around the meatballs, then cover the dish with aluminum foil.
¼ cup low-sodium beef broth
Place the meatballs in the oven to bake for 25 minutes.
Remove from the oven, and serve warm.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 2 meatballs. Additionally, the calorie count does NOT include the pasta sauce and extra fresh basil seen in the photos. Actual calories will vary. The oven baked meatballs can be stored in your fridge in a sealed container for up to 3 days.