Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 0.5 lb ground pork
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg, beaten
  • 0.5 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 0.25 cup fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes
  • 2 tbsp olive oil

Instructions:

  1. In a large bowl, whisk together the milk, beaten egg, and breadcrumbs to create a panade.
  2. Gently fold in the ground beef, ground pork, Parmesan cheese, minced garlic, parsley, oregano, salt, pepper, and red pepper flakes. Mix by hand until just combined to avoid overworking the meat.
  3. Scoop approximately 2 tablespoons of mixture and roll into 1.5-inch spheres, ensuring uniform size.
  4. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear meatballs in batches for 2-3 minutes per side until a brown crust forms.
  5. Transfer seared meatballs to a 400°F (200°C) oven for 5-8 minutes, or simmer in marinara sauce for 15-20 minutes until the internal temperature reaches 160°F (71°C).