Classic Meatballs Recipe

This classic meatball recipe features a juicy blend of ground beef and pork, seasoned with fresh herbs, garlic, and Parmesan cheese. Oven-baked for a quick and easy meal, these flavorful meatballs are perfect for pasta dishes, sandwiches, or appetizers. Ideal for family dinners, meal prep, and crowd-pleasing gatherings.

Ingredients

• 1 cup panko breadcrumbs
• ⅓ cup milk
• 1 pound ground beef
• 1 pound ground pork
• 4 cloves garlic, pressed or minced
• 2 eggs
• 1 cup (about 1½ ounces) finely grated Parmesan cheese
• ¼ cup finely chopped fresh Italian herbs (such as parsley and basil)
• ¼ cup grated yellow onion
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon fine sea salt
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes

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Instructions

1. Prepare the Panade: In a large mixing bowl, combine the panko breadcrumbs and milk. Stir well and let soak for 5 to 10 minutes while you gather the other ingredients.
2. Mix the Meatball Ingredients: Add the ground beef, ground pork, garlic, eggs, Parmesan cheese, fresh herbs, grated onion, and Worcestershire sauce to the panade mixture. Sprinkle the oregano, salt, black pepper, and red pepper flakes evenly on top.
3. Combine: Using your hands, gently mix all ingredients until just combined. Avoid over-mixing to keep meatballs tender.
4. Optional Chill: For easier shaping, cover and refrigerate the mixture for about 1 hour. This step can be skipped if short on time.
5. Preheat Oven and Prepare Baking Sheet: Heat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
6. Form the Meatballs: Lightly grease your hands with olive oil to prevent sticking. Use a medium cookie scoop or spoon to portion the mixture into roughly 2-tablespoon balls. Place them evenly spaced on the baking sheet.
7. Bake: Cook the meatballs for 10–12 minutes, or until the internal temperature reaches 160°F (71°C).
8. Cool and Serve: Remove meatballs from the oven and transfer to a wire rack to cool slightly before serving.

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Why You’ll Love This Recipe

• Juicy and flavorful blend of beef and pork with fresh herbs and spices
• Quick oven-baked method reduces mess and cooking time
• Versatile meatballs perfect for pasta, sandwiches, or appetizers

Tips

• Soaking the breadcrumbs in milk (panade) keeps meatballs tender and moist
• Don’t overwork the mixture to avoid dense meatballs
• Use a cookie scoop for uniform-sized meatballs that cook evenly

Variations and Substitutions

• Substitute ground turkey or chicken for a leaner option
• Add finely chopped spinach or grated zucchini for extra veggies
• Swap Parmesan for Pecorino Romano or Asiago cheese
• Use gluten-free breadcrumbs for gluten-free meatballs

FAQs

• Can I freeze these meatballs? Yes, bake or shape and freeze raw meatballs for up to 3 months.
• How do I reheat cooked meatballs? Warm in a sauce on the stovetop or microwave until heated through.
• What sauces pair well? Classic marinara, creamy Alfredo, or barbecue sauce work great.

Serving and Suggestions

• Serve with spaghetti and marinara for classic spaghetti and meatballs
• Make meatball subs with melted cheese and toasted rolls
• Use as party appetizers with toothpicks and dipping sauces
• Add to soups or casseroles for extra protein and flavor

This classic meatball recipe delivers tender, well-seasoned meatballs that are perfect for a variety of meals and occasions.