Ingredients:

  • 1 lb ground beef (80/20)
  • 0.5 lb ground pork
  • 1 large egg, beaten
  • 0.75 cup panko breadcrumbs
  • 0.33 cup whole milk
  • 0.5 cup grated parmesan cheese
  • 4 cloves fresh garlic, minced into a paste
  • 0.25 cup fresh Italian parsley, finely chopped
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper, freshly cracked
  • 1 pinch red pepper flakes

Instructions:

  1. In a small bowl, combine the 0.75 cup panko and 0.33 cup whole milk. Stir until a thick paste forms.
  2. Add the minced garlic paste, kosher salt, black pepper, dried oregano, dried thyme, chopped fresh parsley, and the beaten egg to the panade. Whisk until the mixture is uniform.
  3. Add the ground beef, ground pork, and grated Parmesan cheese to the bowl.
  4. Using lightly greased hands, gently mix the ingredients until just combined. Do not overwork the meat to ensure a tender texture.
  5. Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
  6. Use a scoop to form 1.5 inch balls. Roll between your palms until smooth.
  7. Bake for 18-20 minutes until the meatballs have developed a savory mahogany crust and reached an internal temperature of 165°F.