Heat oven to 350oF. Line a sheet pan with parchment paper (for easier cleanup) and set aside.

In a large mixing bowl, add lamb, beef, onion, herbs, breadcrumbs, Parmesan and eggs and using your hands mix it well until combined.

Roll the meatballs: Scoop about 3 tablespoons (depending how large you want them) of meat and, using your hands, roll into a ball. Place on a plate. Continue to roll meatballs until the meat has been used up.

Heat a saute pan on medium-high heat; add 2—3 tablespoons of oil so it coats the bottom of the pan.

Optional step: Roll the meatballs in flour and shake off the excess before cooking. This will help to brown the meat. This step can be skipped and the meatballs will still sear nicely if you have the heat high enough.

When the pan is hot, add the meatballs to the pan and sear, about 3—4 minutes. (Leave a little space between them if possible.)

When the meatballs are a deep brown, flip them using tongs and sear on the other side, another 3—4 minutes or so.

Transfer the meatballs to a sheet pan (they’ll still be raw in the center) and finish cooking them in the oven for about 8—10 minutes. Check for doneness by cutting one meatball in half; if it’s not cooked to your liking, continue to bake a few more minutes.

Remove and enjoy right away or let them cool and use for advance meal prep.