Why I Love This Recipe

This Classic Baked Meatball Recipe is one of my all-time favorites because it’s so versatile, full of flavor, and incredibly easy to make! Whether you serve it with traditional Italian marinara sauce, tangy BBQ sauce, or a rich Swedish cream sauce, these meatballs are sure to be a hit. I love that the recipe uses a combination of ground beef and pork, making the meatballs extra juicy and tender. Plus, the fresh herbs and spices add a burst of flavor in every bite, while the Parmesan gives them a deliciously cheesy, savory kick. It’s the perfect comfort food for family dinners, gatherings, or meal prep!

Classic Baked Meatballs

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4-6 servings
Calories per Serving: 305 kcal (for 1 meatball, depending on size)

Ingredients

• 1 cup Panko breadcrumbs
• 1/3 cup milk
• 1 pound ground beef
• 1 pound ground pork
• 4 cloves garlic, pressed or minced
• 2 eggs
• 1 cup (1 1/2 ounces) finely grated Parmesan cheese
• 1/4 cup finely chopped fresh Italian herbs (I used half parsley, half basil)
• 1/4 cup grated yellow onion
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. Make the Panade (Breadcrumb-Milk Mixture):

• In a large mixing bowl, combine the Panko breadcrumbs and milk. Stir until fully combined and let the mixture sit for 5 to 10 minutes. This step allows the breadcrumbs to soak up the milk and become soft, creating a tender base for the meatballs.

2. Combine the Ingredients:

• Add the ground beef and ground pork to the same bowl as the breadcrumb mixture. Then, add the garlic, eggs, Parmesan, fresh herbs, onion, and Worcestershire sauce.
• Sprinkle the oregano, salt, black pepper, and crushed red pepper flakes evenly over the mixture.
• Use your hands to mix everything together until well combined. Be careful not to over-mix the ingredients, as this can make the meatballs dense.

3. Chill (Optional but Recommended):

• To make the meatballs easier to shape, cover the mixture and refrigerate it for about 1 hour. This step helps firm up the mixture, making it less sticky and easier to handle when forming the meatballs. However, if you’re short on time, you can skip this step.

4. Prepare the Oven and Baking Sheet:

• Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper. This will prevent the meatballs from sticking and make cleanup easier.

5. Form the Meatballs:

• Using a medium cookie scoop or a spoon, scoop out portions of the meat mixture and roll them into balls about 2 tablespoons in size. Place each meatball onto the prepared baking sheet.
• For easier handling, you can grease your hands with a bit of olive oil to prevent the mixture from sticking while rolling.

6. Bake the Meatballs:

• Bake the meatballs in the preheated oven for 10-12 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer. The meatballs should be golden brown on the outside.
• Once done, remove them from the oven and transfer the meatballs to a wire cooling rack to let them rest.

7. Serve:

• Serve the meatballs immediately with your choice of sauce, whether it’s marinara, BBQ, or a creamy sauce like Swedish cream sauce. Enjoy!

Tips and Tricks

• Use lean ground meat: I use a combination of ground beef and pork for extra flavor and juiciness, but you can opt for leaner ground meats like ground turkey or chicken if you prefer.
• Don’t over-mix: When combining the ingredients, avoid over-mixing as it can make the meatballs tough. Just mix until everything is evenly incorporated.
• Make ahead: These meatballs can be made ahead of time and stored in the fridge for up to 2 days before baking. You can also freeze them for up to 3 months (see storage section below).
• Make them smaller: For bite-sized meatballs, you can scoop out 1 tablespoon portions of the mixture instead of 2 tablespoons. Just adjust the baking time accordingly.
• Check temperature: The most accurate way to ensure your meatballs are fully cooked is to use an instant-read thermometer. They should reach 160°F internally to be safe to eat.

Notes

• Customization: Feel free to add your favorite seasonings or herbs. Oregano, basil, thyme, or rosemary all work great in meatballs!
• Serving Suggestions: Serve these meatballs over pasta, in a sub roll for a meatball sandwich, or with a side of roasted veggies for a healthier meal.
• Dipping Sauce Options: Pair the meatballs with your favorite dipping sauces like marinara, BBQ sauce, ranch, or even a spicy mustard sauce.

FAQs

1. Can I use ground turkey instead of beef and pork?
   Yes, ground turkey can be used as a leaner alternative to the beef and pork. Just be aware that turkey can be a bit drier, so adding a bit more milk or olive oil can help maintain moisture.
2. Can I make the meatballs ahead of time?
   Yes! You can make and refrigerate the meatball mixture a day ahead, or even freeze the raw meatballs for up to 3 months. Just bake them straight from the freezer, adding a few extra minutes to the cooking time.
3. How can I tell when the meatballs are cooked through?
   The best way is to use an instant-read thermometer. When the meatballs reach 160°F, they are fully cooked. You can also check by cutting one in half to make sure there’s no pink in the middle.

Storage

• Refrigerator: Store leftover baked meatballs in an airtight container in the fridge for up to 4 days.
• Freezer: To freeze, place the meatballs on a baking sheet in a single layer and freeze for about 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 3 months.
• Reheat: Reheat the meatballs in a 350°F oven for about 10 minutes, or microwave them for 1-2 minutes until heated through.

These Classic Baked Meatballs are deliciously versatile and perfect for any occasion. Whether you’re making spaghetti and meatballs or serving them with a dipping sauce, they’re sure to be a hit with everyone