Description
These irresistible meatballs combine ground beef and pork with parmesan and spices for a mouthwatering flavor. Perfect for dinner or a hearty snack!
Ingredients
Scale
- 1 cup (90 g) panko (or 3 slices white bread, torn into 1" pieces)
- ½ cup (118 ml) whole milk cold
- ½ cup (40 g) grated parmesan
- 1 large egg lightly beaten (cold is fine)
- 3 large cloves garlic pressed (or minced if you do not have a garlic press)
- 1 ½ teaspoons dried parsley
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon crushed red pepper optional
- ¼ teaspoon ground nutmeg optional
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 lb (455 g) ground beef i used 90% lean
- 1 lb (455 g) ground pork
- Olive oil
- 1 cup (145 g) finely chopped yellow onion
- 1 ½ tablespoons minced garlic about 3-4 cloves
- 28 oz (793 g) crushed tomatoes
- 2 teaspoons dried basil
- 2 teaspoons granulated sugar
- ¾ teaspoons dried oregano
- ½ teaspoon table salt or fine sea salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 425F (220C) if baking the meatballs.
- In a large mixing bowl, combine panko (or bread pieces) with milk, stirring until thoroughly saturated. Let sit for 10 minutes, then mash into a paste with a fork.
- Add parmesan, egg, garlic, parsley, onion powder, oregano, crushed red pepper (if using), nutmeg, salt, and pepper to the panade. Stir well to combine.
- Incorporate about 2 tablespoons of ground beef and ground pork into the panade mixture, mixing thoroughly before adding the rest of the meat.
- Add the remaining ground beef and pork to the mixture. Use your hands to gently combine until uniform, avoiding overworking the meat.
- Scoop about 2 tablespoons of mixture and roll into balls with olive oil-coated hands. Place on a parchment-lined baking sheet, ensuring they are spaced apart.
- Bake in the preheated oven for 12-15 minutes or, if pan-searing, heat oil in a pot and sear meatballs until browned on both sides. Transfer and repeat for all meatballs, draining excess grease if necessary.
Notes
Feel free to adjust spices according to personal taste.
For a low-carb version, consider substituting panko with cauliflower breadcrumbs.
These meatballs freeze well; store them in an airtight container.
Nutrition
- Serving Size: 1 meatball
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg