In a large bowl, add the egg, garlic, minced onion, salt, and pepper in a large mixing bowl and stir together well.

Then add in the Panko breadcrumbs and pour in the milk. Stir together well.

Allow the mixture to sit for about a minute to absorb the liquids.

Next add in the ground beef pork. Mix just until combined. I find this easiest to do with clean hands. Avoid overmixing as the meat will get tough the more it is handled.

Finally, add in the parmesan cheese and 2 Tablespoons of the chopped parsley. Gently mix into the meat, just until combined.

Form the meat mixture into 15 meatballs. I find this easiest by using a 3-Tablespoon cookie scoop.

Place the meatballs on a baking sheet and let them sit in the refrigerator for about an hour (or overnight) to allow the flavors to blend and to help the meatballs keep their shape when cooking.

Preheat a 6 quart air fryer to 400°F for 4 minutes. Once it is ready, place the meatballs into the basket, spacing them apart from each other to allow for even cooking. You will have to cook these in two batches to prevent overcrowding.

Cook for 15 minutes or until the meatballs measure 160°F with an instant-read thermometer.

Garnish with the remaining parsley and serve over pasta with tomato sauce or in a hoagie roll covered in provolone cheese for a meatball sub.