Second Only to My Meatloaf Meatballs
Elevate your dinner game with these irresistibly juicy "Second Only to My Meatloaf Meatballs" – a flavorful blend of ground beef and pork, enriched with milk-soaked breadcrumbs, minced garlic, and a touch of ketchup for that perfect balance of savory and sweet. These oven-baked, skillet-seared meatballs are seasoned with Italian herbs, Worcestershire sauce, and freshly chopped parsley, ensuring a tender, melt-in-your-mouth texture every time. Ready in under an hour, these crowd-pleasers pair beautifully with marinara sauce, pasta, or crusty bread, making them a versatile dish for weeknight meals or entertaining guests. Whether served on their own or in a comforting sub sandwich, these meatballs are sure to satisfy every craving!
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Recipe Information
Ingredients
- 1 lb ground beef (85% lean)
- 0.5 lb ground pork
- 0.75 cup breadcrumbs
- 0.5 cup milk
- 1 large egg
- 0.5 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons parsley, finely chopped
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
In a large mixing bowl, combine the breadcrumbs and milk. Let the mixture sit for 2-3 minutes until the breadcrumbs absorb the milk.
Add the ground beef, ground pork, egg, chopped onion, minced garlic, ketchup, Worcestershire sauce, parsley, Italian seasoning, salt, and black pepper to the bowl with the breadcrumb mixture.
Use clean hands to gently mix the ingredients until well combined. Be careful not to overmix, as this can make the meatballs tough.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Shape the meat mixture into 1.5-inch meatballs (about the size of a golf ball). You should have approximately 18-20 meatballs.
Heat the olive oil in a large skillet over medium heat. Working in batches if necessary, brown the meatballs on all sides, about 2-3 minutes per side. Transfer the browned meatballs to the prepared baking sheet.
Once all the meatballs are browned, bake them in the preheated oven for 12-15 minutes, or until the internal temperature reaches 160°F (71°C).
Remove the meatballs from the oven and let them rest for 5 minutes before serving.
Serve the meatballs with your favorite marinara sauce, over pasta, in a sub sandwich, or enjoy them on their own as a hearty appetizer!
Nutrition Facts
Calories |
2376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 4634 mg | 201% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 24.6 g | ||
| Protein | 158.4 g | 317% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 399 mg | 31% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1726 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
