Oven-Baked Beef and Pork Meatballs with Parmesan

What you need

• 60 g (1 cup) fresh breadcrumbs, from day-old white bread, crusts off
• 90 ml (1/3 cup) milk
• 500 g (1 lb) ground beef, about 15-20% fat
• 250 g (9 oz) ground pork
• 1 large egg
• 50 g (1/2 cup) parmesan, finely grated, plus extra for serving
• 3 cloves garlic, minced
• 1/2 small onion, finely grated, about 60 g (2 oz)
• 3 tbsp flat-leaf parsley, finely chopped
• 1 tsp dried oregano
• 1 1/2 tsp fine salt
• 1/2 tsp black pepper, freshly ground
• 1 tbsp olive oil, for the tray and your hands

Method

Restated from the original video

1. 1

   Heat the oven to 220 °C (425 °F). Line a large rimmed baking tray with baking paper and brush it with a little of the oil.

2. 2

   In a large bowl, stir the breadcrumbs into the milk and leave them to soften for 5-10 min.

3. 3

   Mash the soaked breadcrumbs with a fork into a loose paste.

4. 4

   Add the beef, pork, egg, parmesan, garlic, onion, parsley, oregano, salt and pepper.

5. 5

   Mix with your hands just until everything is evenly combined, about 1 min. Overworking makes the meatballs dense.

6. 6

   Rub a few drops of oil on your palms and roll the mixture into balls about 4 cm (1 1/2 in) across, roughly 2 tbsp each. Set them on the tray with a little space between them.

7. 7

   Bake until browned on top and cooked through with no pink inside, 15-18 min. The centre of the largest one should read 71 °C (160 °F).

8. 8

   Rest for 3 min, then serve topped with extra parmesan.

Imported from gimmesomeoven.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.