Dinner · Tested at home
Tender Baked Meatballs (Half Beef, Half Pork)
These meatballs use equal parts ground beef and ground pork for depth of flavor and balance. A simple panade(fresh breadcrumbs soaked in milk) keeps them tender even after baking and simmering.
Baking first gives them structure and keeps excess grease out of the sauce. Finishing them gently in the marinara allows them to absorb flavor without falling apart.
Source: On Your Table – Homemade Meatball Subs with Fresh Basil Marinara
Get everything ready
Ingredients
Tap an ingredient as you use it to keep your place.
Turn up the heat
Let’s cook.
- Combine breadcrumbs and milk in a bowl and let sit for 5 to 10 minutes to fully hydrate.
- Add meats, egg, Parmesan, garlic, onion, parsley, and seasonings.
- Mix gently until just combined; avoid overworking.
- Form into golf ball-sized meatballs.
- Place on a parchment-lined baking sheet and bake at 400°F for 15 to 18 minutes, until lightly browned and nearly cooked through.
- Transfer to simmering marinara and cook gently for another 10 to 15 minutes to finish.
Recipe Notes
Marinara for finishing is referenced in the source method without a specified quantity.
From Justin’s kitchen
The meatballs are perfect over spaghetti.