1-First: follow the directions for the Italian meatballs by preheating your oven to 350°F. Combine 1 pound ground beef sirloin, 1 pound ground pork, ¾ cup panko bread crumbs, 4 tablespoons milk, and 4 eggs in a large bowl mix until evenly blended. This base sets the foundation for flavorful meatballs that hold up well for sharing.

2-Next: in a food processor, blend 1 loosely packed cup fresh parsley, 1 loosely packed cup fresh basil, 4 cloves garlic, ½ cup olive oil, ¾ cup freshly grated Parmesan, and ⅓ cup pine nuts until it resembles a pesto. Add this mixture to the meat bowl, season with Kosher salt and freshly ground black pepper, and stir everything together thoroughly. Shape the mixture into large meatballs and roll them in the remaining ¾ cup panko bread crumbs for a crispy exterior.

3-Frying and Baking Steps: Heat olive oil in a large skillet over medium-high heat and fry the meatballs on all sides to seal the crust, then transfer them to a baking dish. In the same skillet, add 28 ounces crushed tomatoes, season with salt, pepper, and extra basil, and simmer for about 10 minutes to reduce slightly. Pour the tomato mixture over the meatballs, top with torn pieces from 1 medium ball fresh mozzarella, drizzle with olive oil, and add freshly cracked black pepper.

4-Bake the dish for 25-35 minutes until everything is bubbly and golden. Once done, garnish with extra torn basil and parsley for a fresh finish. For a complete potluck spread, incorporate seasonal salads using ingredients like pomegranate seeds, persimmons, squash, Brussels sprouts, and kale alongside these meatballs. The total time is about 55 minutes, with 10 minutes prep and 45 minutes cooking, making it ideal for party hosts.