Classic Italian Baked Meatballs (Print Version)
# Ingredients:
→ Meatball Mixture
01 -
100 grams Panko breadcrumbs
02 -
80 milliliters whole milk
03 -
450 grams ground beef
04 -
450 grams ground pork
05 -
4 cloves garlic, pressed or minced
06 -
2 large eggs
07 -
40 grams finely grated Parmesan cheese
08 -
15 grams finely chopped fresh parsley
09 -
15 grams finely chopped fresh basil
10 -
35 grams grated yellow onion
11 -
10 milliliters Worcestershire sauce
12 -
1 teaspoon dried oregano
13 -
1 teaspoon fine sea salt
14 -
0.5 teaspoon ground black pepper
15 -
0.25 teaspoon crushed red pepper flakes
# Instructions:
01 -
Combine Panko breadcrumbs and milk in a large mixing bowl and stir until fully absorbed. Let the mixture rest for 5 to 10 minutes to hydrate.
02 -
Incorporate ground beef, ground pork, garlic, eggs, Parmesan cheese, parsley, basil, onion, and Worcestershire sauce into the bowl. Sprinkle oregano, salt, black pepper, and red pepper flakes over the mixture. Gently combine all components by hand, mixing until evenly distributed but not overworked.
03 -
For easier shaping, cover the bowl and refrigerate the mixture for 1 hour. Skip this step if short on time.
04 -
Heat oven to 220°C. Line a large rimmed baking sheet with parchment paper to prevent sticking.
05 -
Using a medium cookie scoop or spoon, portion the mixture into balls approximately 30 grams each. Roll by hand and arrange on the prepared baking sheet, greasing hands lightly with olive oil to avoid sticking.
06 -
Bake in the preheated oven for 10 to 12 minutes, or until an instant-read thermometer inserted into the center of a meatball registers 71°C. Remove the pan and let the meatballs rest on a wire cooling rack.
07 -
Serve immediately with preferred sauce or accompaniments.
# Notes:
01 -
Do not overwork the meat mixture; gentle handling ensures a tender texture.