Recipe Library
Italian-Style Beef & Pork Meatballs
Juicy beef and pork meatballs deliver rich, savory flavor with every tender bite, their garlic and herb notes mingling with sweet onion and salty Parmesan. They emerge lightly crisped outside yet succulent within, ready to soak up sauce or stand alone.
- Total
- 35 min
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 12
Nutrition per Serving
- Calories
- 216
- Protein
- 26g
- Carbs
- 6g
- Fat
- 10g
- Fiber
- 1g
- Sugar
- 1g
- Sodium
- 450mg
Ingredients
- 3 large eggs, lightly beaten
- 1 cup finely chopped onion
- .75 cup panko breadcrumbs, preferably whole-wheat
- .75 cup chopped fresh parsley
- .5 cup grated Parmesan cheese
- 3 large cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 1/2 teaspoons salt
- 1 teaspoon ground pepper
- 1 1/2 pounds lean ground beef
- 1 1/2 pounds ground pork
Instructions
- Position racks in upper and lower thirds of oven; preheat to 450°F. Line 2 large rimmed baking sheets with foil and coat with cooking spray.
- Combine 3 eggs, 1 cup onion, ¾ cup panko, ¾ cup parsley, ½ cup Parmesan, 3 garlic cloves, 1 tablespoon Italian seasoning, 1½ teaspoons salt and 1 teaspoon pepper in a large bowl. Add 1½ pounds beef and 1½ pounds pork. Mix gently with your hands until just combined (do not overmix). Using a generous 2 tablespoons each, shape into 48 meatballs. Place 1 inch apart on the prepared baking sheets.
- Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.