Homemade Meatballs
You'll be amazed at how flavorful and tender these baked homemade meatballs are. Make a double batch to freeze!
Servings: 8
Ingredients
- 1 cup Italian herb seasoned bread crumbs (see note #1)
- ¾ cup whole milk
- 1 pound ground pork (see note #2)
- 1 pound lean ground beef
- 1 teaspoon garlic paste (or minced garlic)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon coarse black pepper
- ¼ teaspoon coarse sea salt
- 1 teaspoon Worcestershire sauce
- 1 tablespoon light brown sugar
- 2 large eggs
- ½ cup grated Parmesan cheese
- fresh Italian parsley for garnish
Instructions
- Preheat oven to 425°F. Grease a baking dish or rimmed pan with oil or non-stick cooking spray.
- In a large bowl, combine bread crumbs and milk. Stir together so that the breadcrumbs soak up the milk. This makes for a moist meatball.1 cup Italian herb seasoned bread crumbs, ¾ cup whole milk
- To the breadcrumb/milk mixture, add ground pork, ground beef, garlic paste, Italian seasoning, black pepper, salt, Worcestershire sauce, brown sugar, eggs, and Parmesan cheese. Use hands to mix the ingredients thoroughly but do not overmix.1 pound ground pork, 1 pound lean ground beef, 1 teaspoon garlic paste , 1 teaspoon dried Italian seasoning, ½ teaspoon coarse black pepper, ¼ teaspoon coarse sea salt, 1 teaspoon Worcestershire sauce, 1 tablespoon light brown sugar, 2 large eggs, ½ cup grated Parmesan cheese
- Use a 2 tablespoon scoop to form balls from the meat mixture. You can roll them in your hands for a tighter, more uniform meatball if desired. The recipe should yield around 40 meatballs.
- Place meatballs in prepared pan, close together but not touching.
- Bake for 12 to 15 minutes for meatballs that will be cooked additionally in a sauce or casserole, or for 15 to 18 minutes, until the internal temperature reaches at least 165°F and the tops are browned (see note #3).
- Serve as desired. Garnish with chopped fresh parsley.
Video
Notes
- Breadcrumbs: Use unseasoned breadcrumbs or panko instead of Italian seasoned breadcrumbs, especially if you're not looking for "Italian meatballs." Crushed saltine crackers or Ritz crackers is another popular option. Try quick oats for a gluten-free option.
- Ground meat: Try different combinations of ground meat. Beef, pork, veal, turkey, or chicken will all work well. For best results, mix a leaner meat with a meat with higher fat content. If you're making all beef meatballs, use an 80/20 blend but if you're mixing it with ground pork, 90/10 is best.
- Baking tip: Baking time depends on the size of meatballs. Large meatballs take longer to bake, small meatballs less time.
- Storage: Store baked meatballs in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months. Raw meatballs can be frozen, too. Flash freeze them in a single layer until firm, then store in a freezer bag or container.
- Air fryer meatballs: Instead of baking the meatballs, try air fryer meatballs. It's the same meatball recipe, with a different cooking method.
Nutrition
Serving: 5meatballs | Calories: 458kcal | Carbohydrates: 16g | Protein: 37g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Cholesterol: 158mg | Sodium: 536mg | Fiber: 2g | Sugar: 4g
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