Ingredients:

  • 1 pound (450g) ground beef (80/20 blend recommended)
  • 1/2 pound (225g) ground pork
  • 1 cup (120g) panko breadcrumbs
  • 1/2 cup (55g) grated Parmesan cheese, plus more for serving
  • 1/4 cup (60ml) milk (whole or 2%)
  • 1 large egg, lightly beaten
  • 1/4 cup (15g) chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil, plus more for drizzling

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a small bowl, whisk together the milk and egg.
  3. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, garlic, oregano, basil, red pepper flakes (if using), salt, and pepper.
  4. Gently pour the milk and egg mixture over the meat mixture. Use your hands to lightly combine. Avoid overmixing.
  5. Cover the meat mixture and let it rest in the refrigerator for at least 30 minutes. This allows the flavors to meld.
  6. Roll the meat mixture into approximately 1-inch meatballs.
  7. Drizzle the baking sheet with olive oil. Place the meatballs onto the prepared baking sheet, ensuring they are evenly spaced. Drizzle the meatballs lightly with more olive oil. Bake for 25-30 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C) and are lightly browned.
  8. Serve immediately with your favorite pasta sauce, on a sandwich, or as an appetizer. Garnish with extra Parmesan cheese and fresh parsley, if desired.