Italian Meatballs

I really love these, and they freeze well

Stir together:
1 cup unseasoned bread crumbs
¾ cup Romano or Parmesan cheese, finely grated
½ cup whole milk
½ cup low-sodium beef broth
½ cup chopped fresh parsley
3 eggs, beaten
2 Tbls,Dried oregano
1 Tbls.minced garlic
1 Tbls. Kosher salt
1 Tbls. Ground black pepper
2 tsp. Dried basil
1 tsp. Crushed red pepper flakes
pinch nutmeg

Add to the above and shape:
1 ½ lb. Hamburger
1 lb. Sausage

Cover the bottom of a greased jellyroll pan with beef broth. Preheat oven to 450 degrees. Using a very small scoop or 2 spoons, shape the meat mixture into balls (about 2” in diameter. Space the meatballs on the pan so they’re not touching, but you can put a lot on a pan. Bake about 18 minutes or until the meatballs are just cooked through. Reserve the pan juices for your sauce.