Name: EFK Italian Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: About 24 meatballs / 6 servings
Ingredients: 1 lb ground beef (85–90% lean); 1 lb ground pork; 1 cup fresh breadcrumbs; 1/2 cup whole milk; 2 large eggs; 3/4 cup finely grated Parmesan; 4 garlic cloves, minced; 1/3 cup chopped flat-leaf parsley; 2 tsp dried oregano; 1 1/2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp extra-virgin olive oil, for the pan; 2 cups EFK marinara sauce, optional for finishing

Directions

1. Heat the oven to 425°F. Lightly oil a rimmed sheet pan.
2. Stir the breadcrumbs and milk together in a large bowl and let stand 5 minutes.
3. Add the beef, pork, eggs, Parmesan, garlic, parsley, oregano, salt, and pepper. Mix gently just until evenly combined; do not overwork the meat.
4. Shape into about 24 meatballs, roughly 1 1/2 inches each, and arrange with space between them on the pan.
5. Bake 18–22 minutes, until browned and the centers reach 160°F.
6. If serving with sauce, transfer the cooked meatballs to gently simmering marinara for about 10 minutes. Rest 5 minutes before serving.

Equipment

Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; large mixing bowl; rimmed sheet pan; instant-read thermometer

Food safety & storage

Cook ground beef and pork to at least 160°F. Refrigerate cooked meatballs within 2 hours and use within 3–4 days; reheat leftovers to 165°F.

EFK Italian Meatballs

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.