Beef and Pork Meatballs
Author: Nicole
Ingredients
  • 2 pounds ground beef (80% lean preferred)
  • 1 pound ground pork
  • 1-1/4 cups unseasoned bread crumbs (see Notes)
  • 1 cup grated Parmigiano Reggiano cheese
  • ¼ cup chopped fresh parsley
  • 1 tablespoon garlic powder
  • 1 tablespoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 large eggs
Instructions
For baking:
  1. Preheat the oven to 400°F. Adjust the oven rack so it’s in the middle of the oven. Set a rack (such as a cooling rack) over a large baking sheet or sheet pan (see Note). Spray rack with olive oil or avocado oil spray to prevent meatballs from sticking. Set aside. If you need two baking sheets, you can cook both at the same time on the same or different racks.
For oven air frying:
  1. Preheat the oven air fryer to 350°F. Move the top oven rack up so it’s in the second highest position. Set a rack (such as a cooling rack) over a large baking sheet or sheet pan (see Notes). Spray rack with olive oil or avocado oil spray to prevent meatballs from sticking. Set aside. If you need two baking sheets, you can cook both at the same time if they both fit on the top rack. If they do not, you should air fry the meatballs in batches. Spray cooking rack for each batch. (See Notes.)
Preparing meatballs:
  1. In a large bowl (larger than you think you need) using your hands, mix beef, pork, bread crumbs, cheese, parsley, garlic powder, salt and black pepper, turning over a few times. Add eggs and continue mixing until well combined.
  2. Using a ¼ cup cookie scoop or measuring cup, measure out each meatball and form into round balls (about the size of a golf ball) and place on the prepared pan. Continue until all meatballs are done.
  3. Bake or air fry for 10 minutes in the oven. Flip and bake or air fry for another 10 to 15 minutes. Meatballs are done when they reach an internal temperature of 165°F (test using an instant read thermometer).
  4. Remove from the oven. You can eat them immediately with sauce or on their own. Or let cool and store for up to 4 days in the refrigerator or up to 3 months frozen.
  5. A batch makes 28 to 30 meatballs. A serving is 3 to 4 meatballs.
Notes
* I use unseasoned bread crumbs made with non-GMO flour from a local French bakery. You can also use unseasoned gluten-free bread crumbs.
* I can fit a full batch of meatballs (28) on one 13 x 18 sheet pan.
* Please follow your oven air fryer’s instructions. Mine recommends placing food closer to the top of the oven.
* Placing the meatballs on a rack on a pan allows them not to cook in their grease.
* We serve this with Josephine’s Marinara Sauce (Red Sauce) and pasta or without sauce on top of a dressed romaine lettuce salad.
* They freeze well (with sauce or without) and reheat well using a sous vide or in a pot.
Recipe by Riegl Palate at https://www.rieglpalate.com/beef-and-pork-meatballs/