Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 0.5 lb ground pork
  • 0.75 cup Panko breadcrumbs
  • 0.33 cup whole milk
  • 1 large egg, beaten
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 4 cloves garlic, grated into a paste
  • 0.25 cup fresh Italian parsley, finely chopped
  • 1 tbsp fresh oregano, finely chopped
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 0.25 tsp red pepper flakes

Instructions:

  1. In a large mixing bowl, combine the Panko breadcrumbs and whole milk. Allow to sit for 5 minutes until it forms a thick paste (panade).
  2. To the panade, add the beaten egg, grated garlic paste, grated Parmigiano-Reggiano, chopped parsley, oregano, salt, black pepper, and red pepper flakes. Whisk until a uniform slurry forms.
  3. Add the ground beef and ground pork to the bowl. Using clean hands, gently fold the meat into the aromatic mixture until just combined, being careful not to overwork the meat.
  4. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
  5. Roll the mixture into 24-30 medium meatballs (approximately 1.5 inches each) and place them on the parchment lined sheet pan.
  6. Bake for 20 minutes until the exterior is deeply browned and the internal temperature reaches 165°F (74°C).