Ingredients
Scale
- 1 lb (450g) ground beef (preferably chuck)
- 1 lb (450g) ground pork
- 1 cup Italian breadcrumbs
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional for spice)
- Salt and black pepper to taste
- 1 cup marinara sauce (for simmering)
Instructions
- In a large mixing bowl, combine the ground beef and pork. Add breadcrumbs, eggs, grated Parmesan, chopped parsley, minced garlic, oregano, basil, crushed red pepper, salt, and pepper. Mix everything gently but thoroughly until well combined. Avoid overmixing to keep the meatballs tender.
- Using your hands, shape the mixture into uniform meatballs about 1.5 inches in diameter. Placing them on a baking sheet lined with parchment paper makes for easy handling and baking later.
- Preheat your oven to 400°F (200°C). Place the meatballs on a baking sheet and bake for 15-20 minutes, until they are browned on the outside and cooked through.
- While the meatballs bake, heat your marinara sauce in a large skillet or pot. Once the meatballs are baked, add them to the sauce and let simmer for an additional 10 minutes so they absorb the rich flavors and stay moist.
Notes
- Let the meatballs cool completely before storing.
- Keep them in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the meatballs in a single layer on a baking sheet, then transfer to a freezer-safe bag. They can last up to 3 months.
- Reheat in marinara sauce or microwave until heated through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking & Simmering
- Cuisine: Italian
- Diet: Gluten-Free (omit breadcrumbs or use gluten-free breadcrumbs)
Nutrition
- Serving Size: 3 meatballs
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg