Ingredients:

  • 1 lb lean ground beef (85/15)
  • 0.5 lb ground pork
  • 0.75 cup Panko breadcrumbs
  • 0.33 cup whole milk
  • 1 large egg, beaten
  • 0.5 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 0.5 small yellow onion, grated
  • 0.25 cup fresh Italian parsley, finely chopped
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper or a wire cooling rack.
  2. In a large mixing bowl, combine the Panko breadcrumbs, milk, beaten egg, grated onion, minced garlic, oregano, salt, and pepper. Let the mixture sit for 5 minutes to allow the breadcrumbs to hydrate into a panade.
  3. Add the ground beef, ground pork, and grated Parmesan cheese to the panade mixture.
  4. Using your hands, gently fold the ingredients together until just uniform. Do not overmix to avoid a dense texture.
  5. Shape the mixture into approximately 24-28 meatballs (about 1.5 inches each) and place them on the prepared baking sheet.
  6. Roast in the center of the oven for 20 minutes, or until the exterior is deeply browned and the internal temperature reaches 165°F (74°C).