Meatballs

• •
  1 cup Bread Crumbs, Panko, Dry
• •
  0.3 cup 2% Milk
• •
  1 lbs 80/20 Ground Beef
• •
  1 lbs Ground Pork

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

• •
  4 Garlic(12g)
• •
  2 Egg, Whole, Large(88g)
• •
  1 cup Parmesan Cheese

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

• •
  0.3 cup Parsley, Fresh
• •
  0.3 cup Yellow Onion
• •
  2 tsp Worcestershire Sauce

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

• •
  1 tsp Oregano, Dried
• •
  1 tsp 1 teaspoon fine sea salt
• •
  0.5 tsp 1/2 teaspoon black pepper
• •
  0.3 tsp Red pepper flakes

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, Worcestershire sauce, dried oregano, fine sea salt, black pepper, and red pepper flakes to the bowl. 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. 4Using a medium cookie scoop or spoon, form the mixture into 24 balls (about 2 tablespoons each), lightly oiling your hands to prevent sticking.
5. 5Heat a large skillet over medium-high heat. Working in batches, cook the meatballs for 8–10 minutes, rolling them occasionally, until the exteriors are browned on all sides and an instant-read thermometer inserted into the center reads 160°F.
6. 6Transfer the cooked meatballs to a clean surface and let cool for 5 minutes.
7. 7Divide the meatballs evenly into 4 airtight containers while still warm.
8. 8Refrigerate for up to 4 days or freeze for up to 3 months.