Meatballs

• •
  Bread Crumbs, Panko, Dry(240g)
• •
  2% Milk(80g)
• •
  80/20 Ground Beef(454g)
• •
  Ground Pork(454g)

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

• •
  Garlic(240g)
• •
  Egg, Whole, Large(100g)
• •
  Parmesan Cheese(240g)

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

• •
  Parsley, Fresh(60g)
• •
  Yellow Onion(60g)
• •
  Worcestershire Sauce(10g)

  Lea & Perrins is the standard. A little goes a long way.

• •
  Oregano, Dried(5g)
• •
  1 teaspoon fine sea salt
• •
  1/2 teaspoon black pepper
• •
  Red pepper flakes(1g)

Instructions

1. 1Combine the panko and milk in a large mixing bowl, stirring until the bread crumbs are fully saturated. Let sit for 5–10 minutes to soften.
2. 2Add the ground beef, ground pork, minced garlic, eggs, grated Parmesan, fresh parsley, diced onion, and Worcestershire sauce to the bowl. Sprinkle the dried oregano and red pepper flakes over the top. Mix gently with your hands until just combined—do not overmix, or the meatballs will become dense.
3. 3Cover the mixture and refrigerate for at least 1 hour (or up to overnight) to firm it up and make shaping easier.
4. 4Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
5. 5Using a medium cookie scoop or spoon, form the mixture into 24 balls (about 2 tablespoons each), lightly oiling your hands to prevent sticking. Arrange them in a single layer on the prepared baking sheet, spacing them about 1 inch apart.
6. 6Bake at 425°F for 10–12 minutes, until an instant-read thermometer inserted into the center of the largest meatball reads 160°F and the exteriors are lightly browned.
7. 7Remove the baking sheet from the oven and let the meatballs cool for 5 minutes on the pan.
8. 8Divide the meatballs evenly into 4 airtight containers while still warm. Refrigerate for up to 4 days or freeze for up to 3 months.