Easy homemade oven-baked meatballs made with beef and pork. These are perfect served with spaghetti, sliders, or as-is.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Appetizer, Main Course
Cuisine: Italian
Servings: 6people
Author: Caitlin Charlton
Ingredients
1cuppanko breadcrumbs
1cupbuttermilkdivided
1lbground beef
1lbground pork
1eggbeaten
½cupgrated parmesan cheeseplus more for topping
½teaspoonWorcestershire sauce
2teaspoonKosher salt
1teaspoonfreshly cracked black pepper
3tablespoonolive oil
homemade or your favorite jarred tomato sauce
spaghetti or rolls for servingoptional
Instructions
Preheat the oven to 350 degrees Farenheit.
In a large mixing bowl, stir together the panko breadcrumbs and ¾ cup of buttermilk. Let rest for 5 minutes while the panko soaks in the buttermilk. (Now is a good time to grate your parmesan).
To the panko and buttermilk, add the beef, pork, egg, parmesan, Worcestershire, salt, pepper, and the remaining ¼ cup of buttermilk. Gently combine with your hands (do not overwork, or they will be stiff). Roll mixture into balls (I size them somewhere between golf balls and tennis balls-- they don't need to be perfect).
Heat olive oil in a cast-iron or other large skillet on medium-high heat. Working in batches to avoid overcrowding, add meatballs into the hot skillet to brown. Rotate to brown all sides-- about 5 minutes per batch. Place browned meatballs on a non-stick baking sheet.
Bake meatballs on a baking sheet for 15-20 minutes, or until meatballs are cooked all the way through and has reached an internal temperature of 160 degrees Farenheit.
Meanwhile, heat your favorite tomato sauce in a skillet on medium-low heat. When meatballs are done, toss in the hot sauce.
Serve meatballs and sauce on top of cooked spaghetti for spaghetti and meatballs, or inside warm rolls for meatball sliders, or as is. Top with freshly grated parmesan cheese, optional.