Try this Meatballs recipe, or contribute your own.
Suggest a better descriptionMake the panade.
In a large mixing bowl, stir together the panko and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
Combine remaining ingredients.
Add the ground beef, ground pork, garlic, eggs, Parmesan, fresh herbs, onion and Worcestershire sauce to the (same) mixing bowl. Sprinkle the oregano, salt, black pepper and crushed red pepper flakes evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
Add the breadcrumbs, mixing until evenly combined.
Chill (optional step).
To make the meatballs easier to form, I recommend covering and chilling the mixture in the refrigerator for 1 hour. But if you’re pressed for time, you can skip this step.
Prep oven and baking sheet.
Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
Form the meatballs.
Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. (I recommend greasing your hands with a bit of olive oil to prevent the mixture from sticking.)
Bake.
Bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F. Remove pan and transfer to a wire cooling rack.
Alternate Cooking Method:
Fry meatballs in skillet until all sides are browned. Add to your choice of sauce in a pot on the stove or crockpot and finish cooking on low.
Styles: Mix up seasonings with different flavor profiles and/or serve with appropriate sauce.
Basic Tomato Sauce
Chipolte Tomato Sauce
Asian style:
Soy Sauce > Worcestershire
Ginger Powder > Italian Seasoning
Thai Sweet Chili Sauce
BBQ:
Paprika/Chili Powder > Italian Seasoning
BBQ Sauce
Buffalo Chicken
Ground Chicken > Meatloaf Mix
Blue Cheese > Parmesean
Buffalo Sauce
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1568g) | ||
Recipe Makes: Servings | ||
|
||
Calories: 3171 | ||
Calories from Fat: 1452 (46%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 161.3g | 215 % | |
Saturated Fat 58.8g | 294 % | |
Monounsaturated Fat 66.4g | ||
Polyunsanturated Fat 20.2g | ||
Cholesterol 649.9mg | 200 % | |
Sodium 6974.5mg | 240 % | |
Potassium 4404.2mg | 116 % | |
Total Carbohydrate 192g | 56 % | |
Dietary Fiber 14.2g | 57 % | |
Sugars, other 177.8g | ||
Protein 226.9g | 324 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3171
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.