Go Back
–+ servings

Classic Italian Meatballs

Beef and pork meatballs combine Parmesan, pecorino, garlic, herbs, and panko before baking and finishing in warm marinara sauce.
Print Recipe Pin Recipe

Want This Recipe Later?

We'll send this recipe straight to your inbox.

Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Course Main
Cuisine Italian
Servings 12 meatballs
Calories 325 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 lb ground pork
  • 5 cloves garlic, minced
  • 2 eggs
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup yellow onion, finely diced
  • 1/3 cup fresh parsley, minced
  • 1/4 cup grated pecorino romano
  • 1 cup panko breadcrumbs
  • 1/4 cup whole milk
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • Marinara sauce, for serving
  • Olive oil, for drizzling

Instructions
 

  • Preheat oven to 425°F and line a baking sheet with foil.
  • In a large bowl, combine panko, milk, Dijon, Worcestershire, oregano, basil, salt, and pepper. Let hydrate for 5 minutes.
  • Add beef, pork, garlic, eggs, Parmesan, pecorino romano, onion, and parsley to the bowl. Mix until just combined.
  • Scoop and roll the mixture into 12 meatballs. Place on the prepared baking sheet.
  • Drizzle lightly with olive oil.
  • Bake on the top rack for 10–12 minutes or until browned and cooked through.
  • Cool slightly on a wire rack, then serve warm in marinara sauce.

Notes

These meatballs are great served over pasta or on a hoagie roll for sandwiches. You can freeze extras after baking.

Nutrition

Serving: 1meatballsCalories: 325kcalCarbohydrates: 11.7gProtein: 20.8gFat: 19.2gSaturated Fat: 7.1gTrans Fat: 0.7gCholesterol: 46mgSodium: 720mgFiber: 1.5gSugar: 3.2g