Ingredients:

  • 2 slices fresh bread (crusts removed)
  • 60 ml whole milk (room temperature)
  • 450g ground beef (80/20 recommended)
  • 225g ground pork
  • 1 large egg (lightly beaten)
  • 1/4 cup onion, finely grated or minced
  • 1/4 cup fresh parsley, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon dried oregano (or Italian Seasoning)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a sturdy baking sheet with parchment paper.
  2. Combine bread slices and milk in a small bowl. Allow to soak for 5 minutes until soft, then mash lightly with a fork to create a panade.
  3. Add the soaked bread mixture, lightly beaten egg, grated onion, parsley, minced garlic, and Parmesan cheese to a large mixing bowl. Mix briefly.
  4. Add the ground beef, ground pork, salt, pepper, and oregano to the bowl.
  5. Using your hands, gently mix all ingredients until just combined. Do not overmix to prevent tough meatballs.
  6. Lightly grease your hands and roll the mixture into uniform balls, about 1.5 inches (4cm) in diameter. Place them spaced slightly apart on the prepared baking sheet.
  7. Place the sheet in the preheated oven and bake for 20–25 minutes.
  8. Meatballs are done when the internal temperature reaches 160°F (71°C). Remove from the oven and let rest before serving in sauce or as desired.