1/2cupgrated Parmesan cheeseFollow Your Heart Grated Parmesan for dairy-free, 50g
4garlic clovesminced
1small oniongrated
1/3cupfresh parsleychopped, about 13g
1/2teaspoonbasil
1/4teaspoonoregano
2teaspoonskosher saltor to taste
1teaspoonblack pepper
1lb80% ground beef453g
1lbground pork453g
Instructions
Preheat the oven to 400 degrees F (200 degrees C).
Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the panko breadcrumbs, 60g, and milk, 60ml. Let sit for 5 minutes.
Next, add in the beaten eggs, grated Parmesan cheese, 50g, minced garlic cloves, grated small onion, chopped fresh parsley, about 13g, basil, oregano, kosher salt, and black pepper. Stir together until combined.
Add the ground beef, 453g, and ground pork, 453g, to the bowl. Mix until just combined.
Use a large cookie scoop (about 1/8 cup or 30ml) to make meatballs. Place them onto the prepared baking sheet. Once all meatballs are scooped, use oiled hands to roll them into a round shape.
Bake the meatballs for 20 minutes, or until they reach an internal temperature of 165 degrees F (74 degrees C).
Serve as desired with your favorite sauce.
Notes
For a juicier meatball, avoid over mixing the meat mixture. Allowing the breadcrumb and milk mixture to sit ensures the breadcrumbs fully absorb the milk, contributing to the tenderness of the meatballs.
Use oiled hands to shape and form the meatballs which will prevent sticking and smooth meatballs.