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Whip up the fluffiest, most tender, most flavorful meatballs you've ever had with my Baked Meatballs Recipe using ground pork! It's fast and easy and the perfect recipe for make-ahead dinner for weeks to come!
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Pork and Beef Meatballs
If you've followed my recipes for long, you know I love meatballs. They're quick to make, super simple, super customizable, and so, so versatile! Be it on pasta, in red sauce, on a sub sandwich or served up on toothpicks at a party, there are so many great ways to serve meatballs.
And there's no meatball out there quite as classic as this! My recipe for pork and beef meatballs is the perfect choice for making big batches to serve all through the week. Or, freeze them for the ultimate in easy weeknight dinners! They're light, fluffy and flavorful.
Looking for the perfect meal to make dinner easy? Then try out this recipe! You'll be delighted at how fast and easy it is. They're done in 30 minutes, and melt-in-your-mouth tender to use in everything from sub sandwiches to spaghetti. Enjoy!
Oh, and if you love meatballs, definitely try my Asian Pork Meatballs, too. You won't want to miss out on these!
Italian Style Meatballs Ingredients
- Ground pork
- Ground beef
- Italian breadcrumbs
- Milk
- White bread
- Garlic powder
- Salt
- Pepper
- Italian seasoning
- Parmesan cheese
How to Make Italian Meatballs
- Preheat the oven to 400℉. While the oven is heating, combine all ingredients except the milk and bread in a bowl, and mix well until fully combined. Don't overmix- just get it combined.
- In a shallow plate, place the bread slices flat and pour the milk over top. Let them sit for roughly 5 minutes, until the milk is completely soaked into the bread. Once soaked, squeeze out the milk, then tear up the bread and add it to the meat mixture.
- Take golf-ball sized pinches of meat and roll them into 1-inch balls. Place each meatball onto a baking sheet, evenly spaced and with none of them touching.
- Bake for 15-20 minutes, until browned and measuring 165℉ internally. Remove, sprinkle with sea salt, and enjoy!
Easy Italian Meatballs Recipe Tips
- Lightly wetting your hands with either water or a thin layer of oil will make working with the meat much easier, as it won't stick to your hands.
- For extra crispy meatballs, especially if you're using a ground meat with a higher fat percentage, set the meatballs on a wire rack on top of the baking sheet before baking.
- Make sure not to overwork the meatball mixture. Too much mixing can make the meat dense and tough.
- Meatballs are the perfect make-ahead meal. Make a big batch and freeze them for meals on the go, from subs to spaghetti!
Homemade Meatballs FAQ
Italian meatballs are different due to the seasonings included! By adding in Italian seasoning and Parmesan cheese, they've got a delightfully herbal flavor that's perfect for slathering in your favorite tomato sauce and serving with pasta or on your favorite sub sandwich bread.
Traditionally, Italian meatballs are made of a blend of pork and beef, with egg, bread crumbs, cheese and seasonings added in. The egg serves as a binder, while the bread crumbs and seasonings make sure that the meatballs turn out light and fluffy!
Meatballs are excellent both baked or cooked in sauce; it's up to how you want to serve them! I like cooking mine in sauce if I'm going to serve all of them at once. But if I'm going to be making a huge batch to serve multiple ways, it's best to bake them and then add them to the sauce afterwards, so some can be frozen for later!
Ground Pork Recipes
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Baked Meatballs
Equipment
- Baking sheet
- Wire rack
- Mixing bowl
Ingredients
- 2 lbs Ground beef
- 1 lb Ground pork
- 1 cup Italian breadcrumbs
- 1 cup Milk
- 2 slices White bread
- 1 teaspoon Garlic powder
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 Tablespoon Italian seasoning
- 1 cup Parmesan cheese
Instructions
- Preheat the oven to 400℉. While the oven is heating, combine all ingredients except the milk and bread in a bowl, and mix well until fully combined. Don't overmix- just get it combined.2 lbs Ground beef, 1 lb Ground pork, 1 cup Italian breadcrumbs, 1 teaspoon Garlic powder, ½ teaspoon Salt, ½ teaspoon Pepper, 1 Tablespoon Italian seasoning, 1 cup Parmesan cheese
- In a shallow plate, place the bread slices flat and pour the milk over top. Let them sit for roughly 5 minutes, until the milk is completely soaked into the bread. Once soaked, squeeze out the milk, then tear up the bread and add it to the meat mixture.1 cup Milk, 2 slices White bread
- Take golf-ball sized pinches of meat and roll them into 1-inch balls. Place each meatball onto a baking sheet, evenly spaced and with none of them touching.
- Bake for 15-20 minutes, until browned and measuring 165℉ internally. Remove, sprinkle with sea salt, and enjoy!
Video
Notes
- Lightly wetting your hands with either water or a thin layer of oil will make working with the meat much easier, as it won't stick to your hands.
- For extra crispy meatballs, especially if you're using a ground meat with a higher fat percentage, set the meatballs on a wire rack on top of the baking sheet before baking.
- Make sure not to overwork the meatball mixture. Too much mixing can make the meat dense and tough.
- Meatballs are the perfect make-ahead meal. Make a big batch and freeze them for meals on the go, from subs to spaghetti!
Nutrition
» About Me
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