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Amazing Meatballs Everyone Will Want to Try

Amazing Meatballs Everyone Will Want to Try

Tender beef-and-pork meatballs made with a milk-soaked breadcrumb panade, Parmesan, garlic, onion, and Italian herbs. Bake them until browned, then serve as they are or simmer them gently in warm marinara sauce.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450 g) Lean ground beef
  • 1/2 lb (225 g) Ground pork
  • 1/2 cup Italian-seasoned breadcrumbs
  • 1/4 cup Finely grated Parmesan cheese
  • 1/3 cup Milk
  • 1 large Large egg
  • 1/4 cup Finely minced onion
  • 2 cloves Garlic cloves, minced
  • 1 tablespoon Fresh parsley, chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Combine the Italian-seasoned breadcrumbs and milk in a large bowl. Let the mixture stand for a few minutes until the crumbs soften.
  3. Add the ground beef, ground pork, Parmesan, egg, minced onion, garlic, parsley, Italian seasoning, salt, and black pepper. Mix gently with your hands or a fork just until the ingredients are combined.
  4. Shape the mixture into approximately 1 1/2-inch meatballs. You should have about 20–24 meatballs, depending on the portion size.
  5. Arrange the meatballs in a single layer on the prepared baking sheet. Bake for 18–22 minutes, until browned and the centers reach at least 160°F (71°C).
  6. Serve the baked meatballs immediately, or transfer them to warmed marinara sauce and simmer gently for another 10–15 minutes.

Notes

Soaking the breadcrumbs in milk creates a panade that helps keep the meatballs tender. Mix only until combined and avoid compacting the meat. Refrigerate leftovers in an airtight container for up to 3 days, or freeze fully cooked meatballs for longer storage.