🍳 Becky's Kitchen Recipe

Ingredients

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 2 tbsp olive oil
• 2 cups marinara sauce

Steps

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. In a small bowl, combine the breadcrumbs and milk. Let them soak together for 2-3 minutes until the breadcrumbs absorb the milk — this keeps your meatballs moist.
3. In a large mixing bowl, add the ground beef, ground pork, soaked breadcrumbs, egg, minced garlic, Parmesan cheese, parsley, salt, pepper, and oregano.
4. Using clean hands or a fork, gently mix everything together until just combined. Be careful not to overmix — overworking the meat will make the meatballs tough.
5. Scoop out about 2 tablespoons of the meat mixture and roll it between your palms to form a ball roughly 1.5 inches in diameter. Repeat until all the mixture is used — you should get about 20 meatballs.
6. Place the meatballs on your prepared baking sheet, spacing them about an inch apart. Drizzle or brush the tops lightly with olive oil.
7. Bake in the preheated oven for 20-25 minutes, or until the meatballs are browned on the outside and cooked through. The internal temperature should reach 165°F (74°C).
8. While the meatballs bake, warm your marinara sauce in a large saucepan over medium-low heat, stirring occasionally.
9. Once the meatballs are done, transfer them directly into the warm marinara sauce and let them simmer together for 5 minutes so they soak up the flavors.
10. Serve over spaghetti, in hoagie rolls, or as an appetizer with toothpicks and extra sauce on the side. Garnish with extra Parmesan and fresh parsley if desired.