Description

Juicy, flavor-packed beef and pork meatballs baked in rich marinara and smothered in bubbling mozzarella—perfectly tender with a golden, cheesy crust and a soft, herby bite.

Ingredients

Units Scale

1 cup panko breadcrumbs
1/3 cup milk
1 pound ground beef
1 pound ground pork
4 cloves garlic, minced
2 large eggs
1 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh basil
1/4 cup grated yellow onion
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
32 oz jar or homemade marinara sauce
2 cups shredded mozzarella cheese

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a large baking dish.
In a small bowl, combine panko and milk. Let soak for 5 minutes.
In a large mixing bowl, combine ground beef, pork, garlic, eggs, Parmesan, basil, onion, Worcestershire, oregano, salt, pepper, and red pepper flakes.
Add the soaked breadcrumb mixture and mix until just combined—do not overwork.
Shape into golf ball-sized meatballs and arrange in a single layer in the prepared baking dish.
Pour marinara sauce evenly over the meatballs. Cover with foil and bake for 25 minutes.
Remove foil, sprinkle mozzarella on top, and bake uncovered for another 10–15 minutes, or until cheese is melted and bubbly.
Garnish with extra Parmesan and basil if desired. Serve hot with crusty bread or over pasta.

Notes

Use a cookie scoop for evenly sized meatballs.
Substitute ground chicken or turkey for a lighter option.
Leftovers make excellent meatball subs or pizza toppings.

Nutrition

Serving Size: 1/6 of recipe
Calories: 420
Sugar: 6g
Sodium: 880mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 28g
Cholesterol: 130mg