Baked Meatballs

Yield: 41 meatballs


  • 1Lb. lean ground beef, I use 93%
  • 1Lb. ground pork
  • 1 cup Italian breadcrumbs
  • ½ cup fresh grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 cup caramelized yellow onion (minced)
  • 2 Tbsp. tomato paste
  • 4 Tbsp. whole milk
  • 2 Tbsp. chopped fresh parsley,
  • 1 Tbsp. Italian seasoning
  • 2 tsp. kosher salt
  • ½ tsp. fresh cracked black pepper
  • 3 large eggs
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  1. Preheat oven to 375°F. Prepare a baking sheet by lining it with parchment paper and lightly grease it.
  2. In a large mixing bowl, combine all ingredients. *Mix well, but do not over mix.
  3. Using a 2-tablespoon scoop, portion out meat; **roll into balls, and place back onto the baking sheet.
  4. Bake for 20 minutes, or until the meatballs are lightly browned and cooked through.
  5. Remove from the oven and ***eat them warm.



*Avoid overmixing it, otherwise you’ll get tough meatballs.

** Lightly coat your hands with olive oil before rolling the meatballs, they will form better and crack less.

***Enjoy them with Marinara sauce, in a sandwich, with gravy and mashed potatoes, in a soup.