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+---
+title: "Basic Meatballs"
+date: 2021-03-25
+tags: ['basic', 'italian', 'beef', 'pork']
+author: john-hubberts
+---
+Hybrid beef/pork meatballs perfect for spaghetti and meatballs or a meatball sub.
+
+- 🍳 Cook time: 25 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 1 pound ground beef (preferably 90/10 or 93/7)
+- 1 pound ground pork
+- 1/2 cup italian breadcrumbs
+- 1/3 cup milk (I use 2% but doesn't matter too much)
+- 1/4 cup yellow onion diced (about 1/2 small yellow onion)
+- 1 egg
+- 1/2 cup shredded parmesan
+- 1/4-1/2 cup chopped parsley
+- 2 tbsp red pepper flakes
+- 2 tbsp dried oregano
+- 1 tbsp rosemary
+- 1 tbsp basil
+- 1 tbsp garlic powder
+- Salt and pepper to taste
+
+## Directions
+
+1. Preheat oven to 200°C/400F
+1. In a bowl, combine all ingredients
+1. Hand form into balls by packing with your hands and then rolling. Set aside on a baking sheet, preferably one with a cooling rack
+    * I prefer large meatballs (larger than a golf ball) and shoot for 16-20 for 2 lbs of meat, but if you prefer smaller meatballs you can opt for as many as 48
+1. Either halfway through the packing process or after forming all meatballs, heat a large skillet to medium-high heat
+1. Add 1-2 tbsp of oil to the skillet (enough to evenly coat the skillet), and bring to heat
+1. Fill the skillet with meatballs, start by browning one face, flip once at after 2-3 minutes, and then remove to the baking sheet after another 2-3 minute. Continue in batches until all meatballs have been browned
+    * It is OK and expected for the meatballs to lose some of their spherical shape at this point
+    * You can skip this step and go straight the oven if you want to cut corners
+1. Transfer to the oven, and cook until the inside registers 60°C/140F on an instant read thermometer. This should be about 20 minutes for large meatballs (16 per batch), maybe 10 for small (48 per batch)
+1. Serve with pasta or on a meatball sub