Easy Baked Meatballs Recipe

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  80/20 Ground Beef(454g)

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

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  Ground Pork(227g)

  Regular ground pork is typically 70/30. Look for lean if available.

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  Egg, Whole, Large
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  Bread Crumbs, Dry, Plain(160g)
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  Parsley, Fresh(80g)
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Garlic
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  1½ teaspoons kosher salt
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  ½ teaspoon freshly cracked black pepper

Instructions

1. 1Preheat the oven to 400°F with a rack in the center position. Line 2 sheet pans with parchment paper.
2. 2In a large bowl, combine the ground beef, ground pork, eggs, bread crumbs, fresh parsley, grated Parmesan, fresh garlic, salt, and pepper. Mix gently with your hands until just combined—do not overmix.
3. 3With wet hands, form the mixture into golf ball–size balls (about 2 tablespoons each) and place them on the prepared sheet pans, spacing them about 1 inch apart. You should have approximately 25 meatballs.
4. 4Bake at 400°F for 10 minutes, then rotate both sheet pans front to back for even cooking.
5. 5Continue baking for 8–10 minutes more, until the meatballs are golden brown on the surface and reach an internal temperature of 160°F.
6. 6Remove the meatballs from the oven and let them cool for 5 minutes on the sheet pans.
7. 7Divide the meatballs evenly into 6 airtight containers while still warm. Refrigerate for up to 4 days, or freeze for up to 3 months.