Ingredients:

  • 1 lb ground beef (80/20 blend)
  • 1 lb ground pork or Italian sausage
  • 2 large eggs, lightly beaten
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup fresh parsley, finely chopped
  • 1 small yellow onion, grated
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly cracked
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. Grate the yellow onion directly into a large mixing bowl, retaining the juices for moisture.
  3. Add the beaten eggs, grated Parmesan cheese, minced garlic, chopped parsley, salt, pepper, oregano, and red pepper flakes to the onion. Whisk until a thick, uniform paste forms.
  4. Add the ground beef and ground pork to the bowl. Use your hands to gently combine the meat with the binder until just incorporated, being careful not to overwork the mixture.
  5. Using a 1.5 tablespoon cookie scoop, portion the mixture into roughly 24 meatballs. Roll them gently between your palms until smooth and arrange them on the prepared baking sheet.
  6. Bake for 18–20 minutes until the exterior is golden brown and the internal temperature reaches 160°F (71°C).
  7. Remove from the oven and allow the meatballs to rest for 5 minutes to redistribute juices before serving.