Tender and succulent easy homemade oven baked meatballs. These mini meatballs are perfect appetizers with dipping sauce and they make a great weeknight dinner too.
¾cupPanko breadcrumbssubstitute with normal breadcrumbs
2tspItalian herbssubstitute with a combination of the followings dried herbs, oregano, thyme and parsley or herb de Provence.
1cupmilkI used semi skimmed milk
2eggs
½cuponionfinely chopped or grated.
2large garlicminced
2tbspWorcestershire sauce
salt and black pepper to taste
Instructions
Preheat the oven at 200C/400F. Spray a non-stick baking sheet with some cooking oil/spray and set aside.
To a large mixing bowl, add ground pork, ground beef, breadcrumbs, egg, Italian herbs, minced garlic, chopped onions, Worcestershire sauce, salt, and black pepper, pour the milk all over the ingredients. Using your hands, gently combine the ingredients until it all comes together.
Using a tablespoon or a small cookie dough scooper and spoop out the mixture, roll each meatball into a small ball, a little less than the size of a ping pong ball and transfer on the baking sheet. (add little oil to your palm to make it easy to roll the meatballs nicely)
Bake in the oven for about 15 to 20 minutes or until golden brown on the outside. Remove from the oven and transfer the meatballs into a serving bowl. Toss or serve with a dipping sauce of choice. Enjoy!
Notes
How to store Fridge: Leftover meatballs can be stored in the fridge for up to 3 days in an airtight container.Freezer: store in the freezer in a Ziploc bag or an airtight container for up to 1 month. Leave to thaw in the fridge overnight before reheating, this way, you do not end up with tough meatballs.To reheat: the best way to reheat cooked meatballs is by warming it in the oven or in the air fryer at 180C/365F for 3 to 5 minutes or until warmed through. Be careful not to overcook it as the meatballs may become dry.