Mary Berg's Classic Party Meatballs Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories while adding a cheesy flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often cheaper.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are a healthier alternative, while crushed crackers can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is usually less expensive.

Chop one yellow onion finely.

Heat a pan over medium heat and add the chopped onion.

Add 2 teaspoons of olive oil to the pan with the onions and season with salt and pepper.

Cook the onions for about 2 to 3 minutes until they are translucent.

Grate 2 cloves of garlic directly into the pan and stir, cooking for about 30 seconds.

Add 2 tablespoons of Worcestershire sauce to the pan and cook for another 30 seconds to enhance flavor and lift any stuck bits off the pan.

Remove the pan from heat and let the mixture cool completely.

In a bowl, combine 1/2 cup of plain breadcrumbs and 1/2 cup of milk to create a panade and let it hydrate.

Add the cooled onion and garlic mixture to the panade.

Crack 1 egg into the mixture to help bind the ingredients together.

Add 1 tablespoon of Dijon mustard to the mixture.

Mix the panade until combined, breaking up any clumps of breadcrumbs.

Incorporate 1 pound of ground beef and 1 pound of ground pork into the mixture.

Season with salt and black pepper and mix until just combined, being careful not to overmix.

Scoop the mixture into tablespoon-sized portions and place them onto a sheet pan.

Drizzle the meatballs with a little olive oil.

Preheat the oven to 400°F (200°C) and bake the meatballs for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens