Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 0.5 lb ground pork
  • 0.75 cup Panko breadcrumbs
  • 0.33 cup whole milk
  • 1 large egg, lightly beaten
  • 0.5 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced into a fine paste
  • 0.25 cup fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Combine 0.75 cup Panko breadcrumbs and 0.33 cup whole milk in a large bowl. Note: This creates the panade that keeps things tender.
  2. Mince 3 cloves of garlic into a paste and finely chop 0.25 cup fresh parsley.
  3. Add 1 large egg (lightly beaten), the garlic paste, 0.5 cup Parmesan, 1 tsp oregano, 1 tsp kosher salt, and 0.5 tsp pepper to the milk mixture.
  4. Preheat your oven to 400°F (200°C) and let it sit at that temp for at least 10 minutes before the tray goes in.
  5. Add 1 lb ground beef and 0.5 lb ground pork to the bowl. Use your hands to gently fold the meat into the flavorings until just combined.
  6. Using a scoop or tablespoon, portion out the mixture into 1.5 inch rounds. Note: Don't squeeze them too tight!
  7. Lightly roll the portions between your palms to smooth the surface.
  8. Place the meatballs on a parchment lined sheet, leaving an inch of space between each.
  9. Bake for 20 minutes until the exterior is deeply browned and sizzling.
  10. Let the tray sit for 5 minutes after removing from the oven. Note: This allows juices to redistribute.