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Classic Italian Meatballs

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Prep Time 10 minutes
Cook Time 12 minutes
Course Main
Cuisine Italian

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.
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