Hybrid beef/pork meatballs perfect for spaghetti and meatballs or a meatball sub.
- 🍳 Cook time: 25 min
- 🍽️ Servings: 4
Ingredients
- 1 pound ground beef (preferably 90/10 or 93/7)
- 1 pound ground pork
- 1/2 cup italian breadcrumbs
- 1/3 cup milk (I use 2% but doesn’t matter too much)
- 1/4 cup yellow onion diced (about 1/2 small yellow onion)
- 1 egg
- 1/2 cup shredded parmesan
- 1/4-1/2 cup chopped parsley
- 2 tbsp red pepper flakes
- 2 tbsp dried oregano
- 1 tbsp rosemary
- 1 tbsp basil
- 1 tbsp garlic powder
- Salt and pepper to taste
Directions
- Preheat oven to 200°C/400F
- In a bowl, combine all ingredients
- Hand form into balls by packing with your hands and then rolling. Set aside on a baking sheet, preferably one with a cooling rack
- I prefer large meatballs (larger than a golf ball) and shoot for 16-20 for 2 lbs of meat, but if you prefer smaller meatballs you can opt for as many as 48
- Either halfway through the packing process or after forming all meatballs, heat a large skillet to medium-high heat
- Add 1-2 tbsp of oil to the skillet (enough to evenly coat the skillet), and bring to heat
- Fill the skillet with meatballs, start by browning one face, flip once at after 2-3 minutes, and then remove to the baking sheet after another 2-3 minute. Continue in batches until all meatballs have been browned
- It is OK and expected for the meatballs to lose some of their spherical shape at this point
- You can skip this step and go straight the oven if you want to cut corners
- Transfer to the oven, and cook until the inside registers 60°C/140F on an instant read thermometer. This should be about 20 minutes for large meatballs (16 per batch), maybe 10 for small (48 per batch)
- Serve with pasta or on a meatball sub