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LIGHT & JUICY OVEN-BAKED MIXED MEATBALLS — TENDER, AROMATIC, AND HEALTHY

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LIGHT & JUICY OVEN-BAKED MIXED MEATBALLS — TENDER, AROMATIC, AND HEALTHY

LIGHT & JUICY OVEN-BAKED MIXED MEATBALLS — TENDER, AROMATIC, AND HEALTHY

These homemade meatballs are made from a blend of beef chuck, veal, and pork breast, finely minced twice for a smooth, tender texture. Baked instead of fried, they stay juicy and light while packed with fresh herbs, parmesan, and a subtle lemon zest — perfect served warm or at room temperature with a simple arugula and parmesan salad drizzled with lemon juice.

🕒 Prep Time: 25 min

⏲️ Cooking Time: 15 min
🍽️ Yields: About 28 meatballs

Ingredients

  • 750 g mixed minced meat (equal parts beef chuck, veal, and pork breast)
  • 1 small onion (about 50 g), finely diced
  • 2 garlic cloves, crushed
  • 100 g bread crumbs (crumbs from crustless bread)
  • 100 ml milk
  • 30 g grated parmesan cheese
  • ¼ bunch fresh parsley, finely chopped
  • 2 sprigs tarragon (about 1 heaping teaspoon chopped)
  • Zest of ¼ lemon
  • ¼ teaspoon freshly ground black pepper
  • 1 heaping teaspoon salt

Instructions

1. Prepare the Meat

  • Chill the beef chuck, veal, and pork breast in the freezer for 1–2 hours to firm up for easier grinding.
  • Pass the chilled meat through the meat grinder once.

2. Prepare Mix-ins

  • Tear bread into pieces and soak in milk until needed.
  • Dice onion finely, sprinkle with a pinch of salt, and let sit for about 10 minutes.
  • Squeeze out excess onion juice if sharp; alternatively, lightly sauté onion just to soften and mellow aroma.

3. Mix and Re-Grind

  • In a large bowl, combine ground meat, chopped herbs, crushed garlic, lemon zest, parmesan, salt, pepper, soaked bread (do not squeeze), and squeezed onion.
  • Mix gently with a spoon to distribute evenly.
  • Pass the entire mixture through the grinder again for a uniform, well-combined paste.

4. Shape Meatballs

  • Form walnut-sized balls with your hands.
  • Oil your hands lightly and roll each meatball again between your palms for a smooth finish, oiling hands every 5–6 meatballs.
  • Place meatballs on parchment-lined baking sheets, spacing them comfortably (about 15 per tray).

5. Bake

  • Preheat oven to 250°C (480°F).
  • Bake meatballs for 10 minutes — they will appear pale initially.
  • Switch oven to grill mode (top heat only at 220°C if possible) and grill for an additional 3–4 minutes until nicely browned.
  • Alternatively, if your electric oven has an extra browning setting (top and bottom heat, dominated by top), bake for 13 minutes at 250°C without switching to grill.

6. Serve

  • Best enjoyed warm but delicious at room temperature as well.
  • Meatballs can be reheated gently.

💡 Tips

  • Twice grinding the meat ensures exceptionally tender meatballs.
  • Light oiling of hands helps form smooth, even meatballs without sticking.
  • Baking plus grilling achieves perfect juiciness and caramelized exterior without frying.

🎉 Perfect For

  • Healthy weeknight dinners
  • Pairing with fresh, simple salads like arugula and parmesan
  • Make-ahead meal prep and reheating

📝 Final Thoughts

These oven-baked mixed meatballs combine the best textures and flavors of three meats, enhanced by fresh herbs, parmesan, and lemon. They offer a lighter, equally delicious alternative to fried meatballs, perfect for satisfying meals any day.