Italian-Style Beef & Pork Meatballs
Recipe GLPR243c56fecaff81
Tender, herb-infused meatballs made from a blend of lean ground beef and ground pork, bound with eggs and panko breadcrumbs, and seasoned with fresh parsley, garlic, and Italian herbs. These savory meatballs are baked until golden and cooked through, making them perfect for serving with marinara sauce, pasta, or as part of an Italian-inspired meal. Each batch yields twelve generous meatballs with a moist, flavorful interior and a lightly browned exterior.
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Ingredients
3 large eggs, lightly beaten
1 cup finely chopped onion
¾ cup panko breadcrumbs, preferably whole-wheat
¾ cup chopped fresh parsley
½ cup grated Parmesan cheese
3 large cloves garlic, minced
1 tablespoon Italian seasoning
1½ teaspoons salt
1 teaspoon ground pepper
1½ pounds lean ground beef
1½ pounds ground pork
Directions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the lightly beaten eggs, finely chopped onion, panko breadcrumbs, fresh parsley, grated Parmesan cheese, minced garlic, Italian seasoning, salt, and ground pepper. Mix these ingredients together until well incorporated.
Add the ground beef and ground pork to the mixture. Using your hands or a wooden spoon, gently combine the meats with the egg and breadcrumb mixture, being careful not to overwork the mixture, as this can make the meatballs tough. Mix until just combined.
Using a spoon or small ice cream scoop, form the mixture into twelve evenly sized meatballs, approximately 2 inches in diameter each.
Arrange the meatballs in a single layer on a parchment-lined baking sheet, spacing them about 1½ inches apart to allow for even cooking.
Bake in the preheated oven for 18-20 minutes, until the meatballs are browned on the outside and cooked through. The internal temperature should reach 160°F (71°C) when measured with a meat thermometer.
Remove the meatballs from the oven and allow them to rest for 2-3 minutes before serving. Serve warm with your favorite Italian sauce or as desired.
