Ingredients
Equipment
Method
- Prepare the Meat Mixture: In a large mixing bowl, gently combine the ground beef, ground pork, panko breadcrumbs, grated Parmigiano-Reggiano, chopped fresh parsley, minced garlic, lightly beaten eggs, whole milk, sea salt, black pepper, and optional red pepper flakes. Mix with your hands until just combined, being careful not to overmix, which can lead to tough meatballs.
- Form the Meatballs: Lightly grease a baking sheet with olive oil or line it with parchment paper for easier cleanup. Roll the meat mixture into uniformly sized meatballs, about 1.5 to 2 inches in diameter. Aim for about 18-24 meatballs. Place them on the prepared baking sheet, leaving a little space between each one to allow for proper air circulation and browning.
- Bake the Meatballs: Preheat your oven to 400°F (200°C). Place the baking sheet into the preheated oven and bake for 25-30 minutes, or until the meatballs are nicely browned on the outside and cooked through, reaching an internal temperature of 160°F (71°C). They should feel firm and show no pinkness inside.
- Finish in Sauce: Once the meatballs are baked, gently remove them from the baking sheet. Transfer the cooked meatballs into a pot of your favorite simmering marinara sauce. Let them simmer in the sauce for at least 10-15 minutes, allowing them to absorb the flavors and become even more tender and succulent. This step is crucial for melding the flavors of the meatballs and the sauce.
Nutrition
Calories: 180 | Carbohydrates: 7 | Protein: 18 | Fat: 10 | Fiber: 1 | Sugar: 2
Notes
STORAGE: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in sauce over low heat.
FREEZING: Freeze fully cooled meatballs in a single layer until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw in refrigerator before reheating.
MAKE AHEAD: Meatball mixture can be made and refrigerated up to 24 hours before baking. Baked meatballs can be stored in the fridge for up to 3 days.
SUBSTITUTIONS: For a leaner option, use 90/10 ground beef or ground turkey. Replace panko with whole wheat breadcrumbs or oats. Dairy-free? Use plant-based milk and omit cheese or use nutritional yeast.
PRO TIPS: Do not overmix the meat; handle gently for tender results. Ensure meatballs have space on the baking sheet for even browning. Simmering in sauce after baking is key for flavor and tenderness.
SERVING SUGGESTIONS: Serve with spaghetti or your favorite pasta, in subs, as appetizers, or with polenta. Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!
FREEZING: Freeze fully cooled meatballs in a single layer until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw in refrigerator before reheating.
MAKE AHEAD: Meatball mixture can be made and refrigerated up to 24 hours before baking. Baked meatballs can be stored in the fridge for up to 3 days.
SUBSTITUTIONS: For a leaner option, use 90/10 ground beef or ground turkey. Replace panko with whole wheat breadcrumbs or oats. Dairy-free? Use plant-based milk and omit cheese or use nutritional yeast.
PRO TIPS: Do not overmix the meat; handle gently for tender results. Ensure meatballs have space on the baking sheet for even browning. Simmering in sauce after baking is key for flavor and tenderness.
SERVING SUGGESTIONS: Serve with spaghetti or your favorite pasta, in subs, as appetizers, or with polenta. Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!
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