Oven Baked Meatballs Recipe

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Oven Baked Meatballs Recipe

I've made my fair share of meatballs over the years, but these Beef and Pork Meatballs are my favorite! Using both meats is an old-school trick that gives you lots of flavor while keeping them tender and juicy. I've made them every which way - baked, in a skillet, from fresh, and from frozen - so I'll walk you through the exact methods I use at home.

Prep Time20

Cook Time15

Total Time35

Course: Dinner

Cuisine: American, Italian

Servings: meatballs

Calories: 63kcal

Author: Misty

Equipment

Ingredients

¾ cup panko breadcrumbs
⅓ cup whole milk
1 pound ground beef (between 80/20 and 90/10)
1 pound ground pork (80/20)
2 eggs
1 oz (about ½ cup) parmesan cheese finely grated
3 tablespoon fresh basil or parsley finely minced
2 oz (about ¼ cup) yellow onion grated on the large side of the grater
1 tablespoon garlic minced
2 teaspoon worcestershire sauce
1 teaspoon kosher salt
½ teaspoon pepper
For serving: Marinara sauce, pasta, and parmesan cheese

Instructions

In a large bowl, stir together the breadcrumbs and milk. Set it aside for about 10 minutes so that the breadcrumbs can soak up the milk and soften.
¾ cup panko breadcrumbs, ⅓ cup whole milk
While that is sitting, prep the rest of your ingredients (i.e. shred the cheese, mince the herbs, and grate the onion). After the 10 minutes is up, add both meats to the breadcrumb mixture. Then add all the remaining ingredients, sprinkling everything evenly across the top to make mixing more even.
1 pound ground beef, 1 pound ground pork, 2 eggs, 1 oz (about ½ cup) parmesan cheese, 3 tablespoon fresh basil or parsley, 2 oz (about ¼ cup) yellow onion, 1 tablespoon garlic, 2 teaspoon worcestershire sauce, 1 teaspoon kosher salt, ½ teaspoon pepper
Use clean hands to mix everything together until evenly combined, being careful not to overmix so that they don't become tough.
Preheat the oven to 425 degrees Fahrenheit, then line two cookie sheets with parchment paper. Use a 2 tablespoon cookie scoop to form the meatballs and place them on the prepared sheets at least 1-2 inches apart. If you want them extra round, you can roll them in your palms before placing them on the sheet.
Bake the meatballs for 10 minutes on the middle rack of your oven. Then turn the broiler on high and place them 6-8 inches below the broiler. Broil for 4-5 minutes until the tops are golden brown and an instant thermometer reads 165°F when inserted in the middle of several meatballs.
Remove from the oven and serve with marinara sauce over pasta!
For serving: Marinara sauce, pasta, and parmesan cheese

Notes

Tips & Tricks

Avoid using meat that is too lean or they can turn out dry. The best flavor and texture come from ground meat that contains 10-20% fat.
For the most tender results, be careful not to overmix the meat mixture. Mix only until the ingredients are evenly combined.
It is normal for them to develop a light grey protein on the outside as they bake. It's perfectly fine to eat, or you can scrape it off.

Cooking methods: The post above contains detailed instructions on how I cook these in the oven, in a skillet, or in a slow cooker. Please find the section "How to cook these in the oven, skillet, or slow cooker."

Freezing instructions: The post above contains detailed instructions on how I freeze these raw and cooked. Please find the section "Freezing instructions."

Nutrition