Classic Meatballs

Standard meatballs are made with a combination of meat, bread crumbs, eggs, onion, milk, salt and pepper. They can be served as appetizers or the star attraction.

Makes 56 meatballs


  • 1 cup plain panko bread crumbs
  • ⅓ cup whole milk
  • 2 large eggs, lightly beaten
  • 1 cup grated fresh Parmesan cheese
  • ¼ cup grated yellow onion
  • ¼ cup finely chopped fresh parsley
  • 2 tbsp chopped fresh oregano
  • 2 tsp Worcestershire sauce
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • ¼ tsp crushed red pepper
  • 1 pound 85% lean ground beef
  • 1 pound 70% lean ground pork
  • 2 tbsp olive oil


  1. In a large bowl, stir together bread crumbs and milk until combined. Let stand for 5 to 10 minutes to soften.
  2. Stir in eggs, Parmesan cheese, onion, parsley, oregano, Worcestershire sauce, garlic, salt, black pepper and crushed red pepper.
  3. Break ground beef and pork into chunks and add to bowl. Using your hands, gently mix until combined, being careful not to overmix. Cover and refrigerate for 30 minutes.
  4. Shape meat mixture into 56 small meatballs, using about 2 tablespoons meat mixture for each ball.
  5. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add one-third of the meatballs to the skillet. Cook until golden brown on all sides. Reduce heat to low. Cover and cook an additional 5 minutes or until internal temperature reaches 160°F. Remove from skillet. If desired, drain on paper towels. Repeat to cook remaining meatballs.
  6. Note: To keep meatballs warm while cooking remaining meatballs, preheat oven to 180°F. Place cooked meatballs on a wire rack in a rimmed baking pan and keep warm in oven.

Associated Recipes

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