← Back to the recipe

Print: Classic Baked Beef and Pork Meatballs

Press Ctrl+P (⌘P on a Mac) to print.

3 sides on 3×5 cards. In the print dialog pick paper size 5×3 in (landscape) and "two-sided, flip on short edge"; without two-sided printing, print the odd pages, turn the cards over and print the even ones.

Classic Baked Beef and Pork Meatballs

Ingredients · Serves 6 · Prep 20 min · Total 55 min

  • Meatballs
  • ¾ cup panko
  • ½ cup whole milk
  • 2 large eggs
  • ¾ cup parmesan, finely grated
  • 4 cloves garlic, grated
  • ¼ cup fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 lb ground beef, 85% lean
  • 8 oz ground pork
  • Sauce
  • 3 cups marinara sauce, one 24-oz jar
simmerbee.com/r/meatballs-classic-bakedSimmerbeeCard 1 of 2 · front

Classic Baked Beef and Pork Meatballs

Steps

  1. Heat the oven to 425°F. Line a rimmed sheet pan with foil and lightly oil it.
  2. Stir the panko and milk together in a large bowl and let it soak.
  3. Add the eggs, parmesan, garlic, parsley, oregano, salt and pepper and mix well.
  4. Add the beef and pork and mix gently with your hands until just combined.
  5. Roll the mixture into 1 1/2-inch balls with wet hands and set them on the pan.
  6. Bake until browned on top.
  7. Meanwhile, warm the marinara in a large, deep skillet or saucepan over medium-low heat.
simmerbee.com/r/meatballs-classic-bakedSimmerbeeCard 1 of 2 · back

Classic Baked Beef and Pork Meatballs

Steps, continued

  1. Move the meatballs into the sauce with tongs and turn them gently to coat.
  2. Cover and simmer gently until the meatballs are 160°F (71°C) in the center.
  3. Cook to 160°F inside (check with a thermometer).