Heat oven to 425 F. Line two baking sheets with foil and spray with oil.
In a small bowl, combine panko and milk. Let the panko soak up the milk while preparing the other ingredients.
Coat a frying pan with oil and heat to medium-high. When hot, add onions and garlic and sauté until brown (for about 10 minutes).
In a large mixing bowl, add pork, panko and milk mixture, cooked onions and garlic, and all remaining ingredients. Using your hands, mix the ingredients just enough to incorporate. (Note: Over-mixing will cause a dense meatball.)
Shape the meatballs into 1 ½ inch rounds. (Tip: Oil your hands to prevent the meat mixture from sticking to your hands.)
Place the meatballs on the baking sheet 1 inch apart.
Bake in the oven for 20 minutes, then broil for 3 to 5 minutes or until the tops are browned.
Serve with tomato sauce, a generous amount of Parmesan and freshly cracked pepper.
*To make this recipe Gluten Free, substitute panko breadcrumbs with the same amount of crushed Rice Chex cereal (place in a plastic bag and crush with a rolling pin) or gluten free breadcrumbs of your choice.
Recipe from https://emicooks.com/baked-italian-meatballs/