Directions
Prepare the panade: In a small bowl, combine the panko breadcrumbs and Greek yogurt. Let it sit for about 5-10 minutes to allow the breadcrumbs to soak up the yogurt and create a panade. This step is crucial for moisture and tenderness.
Combine the ingredients: In a large bowl, combine the ground beef, ground pork, finely chopped onion, egg, salt, pepper, and chopped parsley (if using).
Add the panade: Add the soaked panko and yogurt mixture to the bowl with the meat and other ingredients.
Mix gently: Gently mix the ingredients together using your hands until everything is just combined. Avoid overmixing, as this can make the meatballs tough.
Form the meatballs: Using a cookie scoop or a tablespoon, scoop out portions of the meat mixture and roll them into 1-1.5 inch meatballs. You can lightly moisten your hands with water to prevent sticking.
Bake the meatballs: Preheat your oven to 425°F (220°C). Place the meatballs on a rimmed baking sheet lined with parchment paper.
Cook until done: Bake the meatballs for 15-25 minutes, or until cooked through and nicely browned on the outside. The exact cooking time will vary depending on the size and leanness of your meat.
Serve: Serve the meatballs hot, either on their own, over a bed of pesto (as seen here), with a simple sauce, or as part of a larger meal like spaghetti and meatballs.
Recipe Note
Optional flavor boost: stir in a squeeze of lemon juice, pinch of salt, and a drizzle of olive oil to make it silkier.
