Herb-Infused Lean Meatballs
Easy homemade meatballs recipe with ground beef and pork, fresh herbs, and baked for healthier comfort food dinner.
Ingredients
- 1.5 pounds ground beef (85/15 lean)
- 0.5 pounds ground pork (93/7 lean)
- 0.75 cup panko breadcrumbs
- 0.25 cup whole milk
- 2 large eggs
- 0.5 cup fresh yellow onion, finely minced
- 4 garlic cloves, minced
- 0.5 cup grated Parmigiano-Reggiano cheese
- 3 tablespoons fresh flat-leaf parsley, finely chopped
- 2 teaspoons Italian seasoning (or 1 tsp dried oregano + 1 tsp dried basil)
- 0.75 teaspoon fine sea salt
- 0.5 teaspoon freshly cracked black pepper
- 0.5 teaspoon Worcestershire sauce
- 2 tablespoons extra virgin olive oil (for browning)
Instructions
- 1
Combine the panko breadcrumbs with the milk in a small bowl and let the mixture sit for 5 minutes until the breadcrumbs absorb the liquid and become soft and paste-like.
- 2
Mix the minced onion and garlic together in a separate small bowl and set aside.
- 3
Place the ground beef and ground pork in a large mixing bowl, then add the soaked breadcrumb mixture on top.
- 4
Crack both eggs directly into the bowl and sprinkle the grated Parmigiano-Reggiano, fresh parsley, Italian seasoning, salt, black pepper, and Worcestershire sauce over everything.
- 5
Using your hands or a wooden spoon, gently combine all ingredients with a light touch for about 1 minute, being careful not to compress or overwork the meat mixture, as this will result in dense, tough meatballs.
- 6
Cover the bowl with plastic wrap and refrigerate the mixture for 30 minutes to help the flavors meld and make the mixture easier to handle.
- 7
Preheat your oven to 400°F and line a large baking sheet with parchment paper or lightly coat with cooking spray.
- 8
Using a 1.5-tablespoon cookie scoop or small ice cream scoop, divide the chilled mixture into 24 equal portions and gently roll each between your palms into a smooth ball, placing them on the prepared baking sheet.
- 9
Heat the olive oil in a large skillet over medium-high heat until the oil shimmers, about 1 minute.
- 10
Working in batches of 8-10 meatballs, carefully place them in the hot oil and brown on all sides for about 3-4 minutes total, turning gently every minute to develop a golden-brown crust without cooking them through.
- 11
Transfer the browned meatballs back to the baking sheet and repeat with remaining batches until all meatballs are seared.
- 12
Place the baking sheet in the preheated oven and bake for 12-15 minutes until the internal temperature reaches 160°F when checked with an instant-read meat thermometer inserted into the largest meatball.
- 13
Remove from the oven and allow the meatballs to rest for 5 minutes before serving with your choice of marinara sauce, Swedish cream sauce, or as standalone appetizers.
- 14
Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze on a baking sheet before transferring to freezer bags for up to 3 months.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| panko breadcrumbs | grated zucchini (about 0.5 cup, squeezed dry) mixed with 0.25 cup almond flour | Reduces refined carbohydrates and adds vegetables and healthy fats while maintaining moisture |
| whole milk | bone broth or unsalted vegetable broth | Adds collagen and minerals for better gut health while reducing saturated fat |
| ground beef (85/15) and ground pork (93/7) | all ground turkey (93/7) or ground chicken mixed with 0.25 lb ground lamb | Reduces total saturated fat intake while maintaining protein content and flavor complexity |
| Parmigiano-Reggiano cheese | nutritional yeast (3 tablespoons) mixed with 2 tablespoons finely grated Pecorino Romano | Adds B vitamins and probiotics while reducing saturated fat and sodium |
| extra virgin olive oil for browning | avocado oil or ghee | Higher smoke point prevents oxidative damage at high searing temperatures while maintaining healthy fat profile |
| Italian seasoning blend | 1 teaspoon dried oregano + 0.5 teaspoon dried basil + 0.25 teaspoon red pepper flakes + 0.25 teaspoon fennel seed (crushed) | Customized spice blend reduces reliance on pre-mixed seasonings which may contain additives |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 355 |
| Total Fat | 17g |
| Saturated Fat | 6g |
| Cholesterol | 108mg |
| Sodium | 545mg |
| Carbohydrates | 10g |
| Fiber | 2g |
| Sugar | 1g |
| Protein | 40g |
Nutrition Comparison
| Classic | Metabolic Health | Healthier | |
|---|---|---|---|
| Calories | 355 | 385 | 285 |
| Protein | 40g | 38g | 38g |
| Carbs | 10g | 8g | 8g |
| Fat | 17g | 21g | 10g |
| Fiber | 2g | 4.2g | 1.5g |
| Sugar | 1g | - | - |
| Health Scores | |||
| Gut Health | 7/10 | 9/10 | 8.5/10 |
| Anti-Inflammatory | 7/10 | 9/10 | 8/10 |
| Blood Sugar | 8/10 | 9/10 | 8.5/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
