Nani's Favorite Big Batch Oven Baked Meatballs
These tender and juicy meatballs are a kitchen staple that make any weeknight dinner feel special.
recipesbynani.comThere is nothing quite like the smell of savory meatballs simmering in sauce after a long day. I love making a big batch of these because they turn out perfectly soft every single time, and baking them in the oven saves me so much time at the stove.
My biggest tip is to avoid overworking the meat when you mix it with the breadcrumbs and seasonings. Just mix until everything is combined so your meatballs stay light and airy rather than tough.
🧺 Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 cup plain breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/2 cup whole milk
- 2 large eggs
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
- 2
In a large bowl, whisk together the milk, eggs, garlic, parsley, salt, pepper, and red pepper flakes.
- 3
Add the ground beef, ground pork, breadcrumbs, and parmesan cheese to the bowl.
- 4
Use your hands to mix everything together gently until just combined, being careful not to pack the meat too tightly.
- 5
Roll the mixture into golf ball sized portions and place them on your prepared baking sheet.
- 6
Bake for 20 minutes or until the meatballs are browned and cooked through.
- 7
Serve immediately with your favorite marinara sauce or let them cool for storage.
💡 Tips
These meatballs freeze beautifully. Just place the cooled, cooked meatballs in a freezer bag and keep them for up to three months. When you are ready to eat, simply toss them frozen into a pot of simmering sauce until they are heated through.
Made this recipe? Let us know how it went.
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