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Meatballs · Classic Beef and Pork

Classic Baked Beef and Pork Meatballs

Tender, juicy meatballs made with beef and pork, parmesan and garlic, baked until browned and finished in marinara. Perfect for spaghetti or meatball subs.

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Prep
20 min
Cook
30 min
Total
55 min
Serves
6 · about 24 meatballs
Level
Easy

Ingredients

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

Cook to 160°F inside (check with a thermometer).

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.
  8. Move the meatballs into the sauce with tongs and turn them gently to coat.
  9. Cover and simmer gently until the meatballs are 160°F (71°C) in the center.

Tip: All beef works if you can't find ground pork; the meatballs will be a little firmer.

Tip: Mix with a light hand. Squeezing and kneading makes dense meatballs.

Tip: Use a separate cutting board for raw meat, and wash hands, boards and knives in hot soapy water after handling it.

Storage: Refrigerate in an airtight container within 2 hours, up to 4 days. Freeze in sauce up to 3 months. Reheat until 165°F.

Make ahead: Bake the meatballs, cool and refrigerate up to 2 days, then finish in the sauce.

Estimated nutrition per serving: 480 calories · protein 29 g · carbohydrates 18 g · fiber 3 g · sugars 8 g · fat 31 g (saturated 12 g) · sodium 1,390 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.