These meatballs without sauce are browned in the oven and seasoned to taste great on their own, with no simmering or separate pan sauce required. A mix of ground beef and pork, breadcrumbs, and a little milk keeps them tender, while Parmesan, garlic, and herbs add savory flavor.
Ingredients
- 1 pound ground beef, preferably 80–85% lean
- 1 pound ground pork
- 1 cup plain dried breadcrumbs
- 1/2 cup whole milk
- 1 large egg
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup finely minced yellow onion
- 2 garlic cloves, finely minced or grated
- 2 tablespoons chopped fresh parsley, plus extra for serving
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, for brushing or drizzling
Instructions
- Heat the oven and prepare the pan. Set a rack in the center of the oven and preheat it to 425°F (220°C). Line a rimmed baking sheet with foil or parchment, then lightly brush or spray it with oil. A rimmed pan catches rendered fat; parchment also makes cleanup easier.
- Soak the breadcrumbs. In a large mixing bowl, stir the breadcrumbs and milk together. Leave the mixture for about 5 minutes, until the crumbs have absorbed most of the liquid. This moist breadcrumb mixture, sometimes called a panade, helps keep the meatballs tender rather than dense.
- Mix the meatball mixture. Add the egg, Parmesan, onion, garlic, parsley, oregano, salt, and pepper to the soaked breadcrumbs. Crumble in the beef and pork. Use clean hands or a fork to mix gently just until the ingredients are evenly distributed. Stop as soon as the meat comes together; squeezing or overmixing can make the finished meatballs firm.
- Shape evenly. With lightly oiled hands or a small scoop, divide the mixture into about 24 meatballs, each roughly 1 1/2 inches across. Arrange them on the prepared sheet with space between them so hot air can circulate. If the mixture sticks, rinse and lightly oil your hands rather than adding extra flour or breadcrumbs.
- Brush and bake. Brush or drizzle the tops with olive oil. Bake for 15–20 minutes, turning the meatballs once after about 10 minutes if you want more even browning. They are done when browned and a food thermometer inserted into the center of the largest meatball reads at least 160°F (71°C), the safe minimum for ground beef and pork. Check several meatballs if their sizes vary; color alone is not a reliable safety test.
- Rest and serve. Let the meatballs rest on the pan for 3–5 minutes, then transfer them with a spatula or tongs. Sprinkle with more parsley or Parmesan if desired. They are ready to eat as they are, or to serve with a side or dip.
Tips
- Keep the mixture cool and handle it gently. If the meat gets warm and sticky while shaping, refrigerate the bowl for 10–15 minutes. Gentle mixing and evenly sized portions help prevent tough or unevenly cooked meatballs.
- Choose the right meat. The beef-and-pork combination brings both flavor and moisture. You can use all beef, but choose meat that is not extra lean; very lean meat is more likely to dry out. Ground turkey or chicken works too, though its texture and flavor will be different, so use a thermometer rather than relying on the listed time.
- Adjust the crumbs carefully. The mixture should be soft but hold its shape. If it feels too loose to roll, chill it first; if it remains very wet, mix in breadcrumbs 1 tablespoon at a time. Adding too many can make the meatballs dry.
- Use a thermometer and clean equipment. Do not taste the uncooked mixture. Wash hands, bowls, and surfaces that touched raw meat, and use a clean plate for cooked meatballs. A thermometer gives a dependable doneness check, even when the exterior browns quickly.
Serving Suggestions
Serve these meatballs warm as a main dish with roasted potatoes, rice, buttered noodles, or a crisp green salad. For a simple appetizer, arrange them on a platter with toothpicks and offer mustard, garlic yogurt, or a little marinara on the side; the meatballs themselves are baked without sauce. They also work in sandwiches with sliced cheese and lettuce, or tucked into a lunchbox with vegetables and a dip. If serving buffet-style, keep them hot rather than leaving them at room temperature for an extended period.
Variations
For an Italian-style flavor, add 1/2 teaspoon fennel seed and a pinch of red pepper flakes. For a brighter, lighter profile, replace the oregano with chopped fresh dill and add 1 teaspoon lemon zest. To make the recipe without pork, use 2 pounds of ground beef, or combine beef with ground turkey; keep the mixture gentle and cook to the appropriate safe temperature for the meat used. For a dairy-free version, use unsweetened plain plant milk in place of cow’s milk and omit the Parmesan, adding 2 tablespoons of nutritional yeast or another tablespoon of breadcrumbs if desired. For gluten-free meatballs, use certified gluten-free breadcrumbs and check that any added seasonings are gluten-free.
Storage and Reheating
Refrigerate cooked meatballs in a covered, shallow container within 2 hours of cooking, or within 1 hour if the room temperature is above 90°F (32°C). They keep for 3–4 days in a refrigerator set to 40°F (4°C) or colder. Reheat only the amount you plan to eat: cover and warm in a 350°F (175°C) oven until hot throughout, usually 10–15 minutes, or microwave in short intervals, turning or stirring between intervals. Check that reheated meatballs reach 165°F (74°C). Add a teaspoon or two of water to a microwave-safe dish and cover it to help prevent drying.
To freeze, cool the meatballs promptly, then freeze them in a single layer on a tray until firm before packing into a labeled airtight container or freezer bag. Use within 2–3 months for best quality. Thaw overnight in the refrigerator or reheat from frozen in a covered oven-safe dish, allowing extra time and checking for 165°F (74°C) in the center. Do not thaw them on the counter.
Frequently Asked Questions
Can I make these meatballs without sauce ahead of time?
Yes. Bake them, cool them promptly, and refrigerate for up to 3–4 days, or freeze them for 2–3 months. Reheat until the center reaches 165°F (74°C). You can also shape the uncooked mixture a few hours ahead and keep it covered in the refrigerator; bake it promptly and do not leave raw meat at room temperature.
How do I know when meatballs are done without cutting one open?
Insert an instant-read thermometer sideways into the center of a large meatball. For this beef-and-pork recipe, look for at least 160°F (71°C). If you use ground poultry instead, cook it to 165°F (74°C). The time can vary with meatball size, oven accuracy, and pan material.
Why did my meatballs turn out tough?
The most common reasons are overmixing, compressing the meat while shaping, or baking them too long. Mix only until combined, roll them lightly, and check the temperature near the early end of the baking range. Using very lean meat can also make them less tender.
Can I cook them on the stovetop instead?
Yes. Heat a thin film of oil in a large skillet over medium heat. Cook the meatballs in batches, turning them to brown on several sides, then lower the heat and cover the skillet so they cook through without scorching. Check the centers with a thermometer for 160°F (71°C); do not overcrowd the pan.
Can I prepare them without Parmesan?
Yes. Omit it for a dairy-free version, or replace it with nutritional yeast for a savory note. Parmesan adds salt and flavor, so taste the cooked mixture only after it is safe to eat and adjust the seasoning next time if needed.
Can I make these meatballs smaller?
Yes. Shape them into 1-inch portions for appetizers, but expect them to cook faster; begin checking after about 10–12 minutes. Size affects timing, so use the safe internal temperature rather than assuming the original bake time applies.