Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
MEATBALLS
- Preheat oven to 350 degrees F. Spray two 13x9 pans with nonstick spray. (This recipe makes two 13x9 pans and I freeze one. Each pan holds 20 meatballs. This may vary depending on the size you choose to make.)
- In a large bowl, whisk together eggs with all ingredients except Panko breadcrumbs and ground pork.
- Add Panko breadcrumbs and ground pork and mix with hands until combined. Be careful not to over-mix*.
ASSEMBLY
- Using a ¼ cup measuring cup, form meatballs and place into prepared pans (I fit 20 meatballs per pan).
- BAKE: Cover pans and bake for 1 hour to 1 hour 10 minutes or until the internal temperature reads 160 degrees F. If serving immediately, add marinara sauce to pans, remove cover, and bake for an additional 10-15 minutes or until sauce is hot.
STORAGE
- Let meatballs cool slightly. Store leftover meatballs in airtight container in the refrigerator for 3-4 days.
Video
Notes
FREEZE: To freeze meatballs, do not add sauce and let cool slightly. Then, cover with aluminum foil and/or press n seal and lid. Place in refrigerator until fully cooled. Label with recipe name and date and freeze. To reheat, meatballs can be thawed in refrigerator and then reheated or heated directly from freezer. When meatballs are mostly heated through, add preferred sauce and bake until sauce is hot.
OVER-MIXING: The single most important reason you should not over-mix meatballs is to prevent the proteins in the meat from cross-linking and creating a tough, dense texture. Think of mixing meatballs like making a flaky pie crust or a tender muffin—minimal handling is the key. By mixing just enough to combine your ingredients, you ensure a tender, juicy, and perfectly textured meatball every single time.