Baked Beef and Pork Meatballs with Fresh Herbs

Dinner · Main Dishes

Baked Beef and Pork Meatballs with Fresh Herbs

Beef and pork meatballs with milk-soaked breadcrumbs, Parmesan and fresh herbs. Bake them on lined trays, then serve with marinara or your choice of sides.
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Prep
25 minutes
Cook
25 minutes
Total
50 minutes
Serves
10 servings

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About this recipe.

Beef and pork meatballs with milk-soaked breadcrumbs, Parmesan and fresh herbs. Bake them on lined trays, then serve with marinara or your choice of sides.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 cups Bread crumbs
  • ¾ cup Milk
  • 1 lb Ground beef
  • 1 lb Ground pork
  • 2 lg Egg
  • ½ cup Yellow Onion (Minced)
  • 2 cloves Garlic (Minced)
  • 2 tbsp fresh basil (finely chopped)
  • 2 tbsp Parsley (Fresh, finely chopped)
  • 1 tbsp Oregano (Fresh, finely chopped)
  • 1 cup Parmesan cheese (Shredded)
  • ½ tsp Salt
  • ⅛ tsp Black pepper

Mix gently and shape evenly

Soaked breadcrumbs help hold the mixture together. Mix only until combined, then form meatballs of a consistent size so they finish cooking together.

Pair with a homemade sauce

Serve with our marinara sauce, separately cooked pasta or vegetables. The sauce and side dishes are not included in the quantities below.

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The cooking plan

How to make Baked Beef and Pork Meatballs with Fresh Herbs.

  1. Heat the oven to 400°F. Line two rimmed baking sheets with parchment rated for that temperature. Mix the breadcrumbs and milk in a large bowl and let stand for 5 minutes.

  2. Add the beef, pork, eggs, onion, garlic, fresh basil, parsley, oregano, Parmesan, salt and pepper to the soaked crumbs. Mix gently with clean hands until evenly combined. Do not taste the raw mixture.

  3. Form into evenly sized meatballs about 1½ inches across. Arrange with a little space between them on the prepared trays. The number depends on size; keep the size consistent so they cook evenly.

  4. Bake for 20–25 minutes, rotating the trays halfway through if needed, until browned and the center of several of the largest meatballs reaches 160°F on a food thermometer. Time alone and color are not reliable doneness tests; continue cooking if needed.

  5. Serve hot with separately prepared marinara and pasta, tuck into sandwiches, or offer as part of a meal. If adding sauce, use fully cooked meatballs and warm them briefly in the hot sauce before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Baked Beef and Pork Meatballs with Fresh Herbs

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Beef and pork meatballs with milk-soaked breadcrumbs, Parmesan and fresh herbs. Bake them on lined trays, then serve with marinara or your choice of sides.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Notes

Ingredients
  

  •  
    2 cups Bread crumbs
  • ¾ cup Milk
  • 1 lb Ground beef
  •  
    1 lb Ground pork
  • 2 lg Egg
  • ½ cup Yellow Onion Minced
  • 2 cloves Garlic Minced
  • 2 tbsp fresh basil finely chopped
  • 2 tbsp Parsley Fresh, finely chopped
  • 1 tbsp Oregano Fresh, finely chopped
  • 1 cup Parmesan cheese Shredded
  • ½ tsp Salt
  • ⅛ tsp Black pepper

Equipment

1 Mixing bowl (Large)
2 Baking sheets

Instructions
 

  1. Heat the oven to 400°F. Line two rimmed baking sheets with parchment rated for that temperature. Mix the breadcrumbs and milk in a large bowl and let stand for 5 minutes.
  2. Add the beef, pork, eggs, onion, garlic, fresh basil, parsley, oregano, Parmesan, salt and pepper to the soaked crumbs. Mix gently with clean hands until evenly combined. Do not taste the raw mixture.
  3. Form into evenly sized meatballs about 1½ inches across. Arrange with a little space between them on the prepared trays. The number depends on size; keep the size consistent so they cook evenly.
  4. Bake for 20–25 minutes, rotating the trays halfway through if needed, until browned and the center of several of the largest meatballs reaches 160°F on a food thermometer. Time alone and color are not reliable doneness tests; continue cooking if needed.
  5. Serve hot with separately prepared marinara and pasta, tuck into sandwiches, or offer as part of a meal. If adding sauce, use fully cooked meatballs and warm them briefly in the hot sauce before serving.

Notes

Herbs: The quantities here are for fresh herbs. The previous basil label said dried while its note said fresh; this version consistently uses fresh basil.
Yield: Ten meal portions; the meatball count depends on the size you form. Pasta and sauce are not included in the ingredient quantities.
Serve with: Big-Batch Marinara Sauce.
Storage: Refrigerate promptly at 40°F or below and use within 3 days, or freeze cooked meatballs for up to 3 months for best quality. Reheat leftovers to 165°F. Contains wheat, milk and egg.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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