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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