Oven Baked Jumbo Italian Meatballs
This jumbo Italian meatball recipe has a three meat combo that creates tender and juicy meatballs baked in the oven. This combination of grass fed ground beef, ground chicken and Iberico ground pork creates the ultimate flavor and texture in these meatballs. Enjoy this meatball served over pasta or make your own meatball sub sandwich!
Shop 100% Pasture-Raised & Grass Fed Iberico Ground Pork
What is Iberico Ground Pork?
While we typically do mixed/open breeding at the ranch, for this processing batch we've decided to process some pure-bred Iberico pigs! Iberico is commonly considered "The Wagyu of Pork", and is some of the best pork we've offered in years! This is the richest ground pork we've ever offered! Delicious and tender, this ground pork makes incredible meatballs, pasta sauce, sausage, you name it!
Cooking Variations
- Substitute different meat: The trick to tender and juicy meatballs is using a combination of meat. Pork, chicken and beef is a classic combo for meatballs but you can always swap in our traditional ground pork, classic ground beef or ground turkey.
- Breadcrumbs: Grab a box of simple panko breadcrumbs or make your own breadcrumbs. If making your own, toast the breadcrumbs before adding into the meat. This will help give more flavor and texture to the meatballs.
- Bake in the Oven vs. Air Fry Oven: We have tried it both ways and they work well. Baking in a traditional oven at 375 degrees F for about 25 minutes gets tender meatballs with a lightly browned coat. However, you can use an Air Fryer Oven (super convection) to bake for 25 minutes but you’ll get a super crispy outside with a tender inside.
- Forming Jumbo Meatballs: We like to use a large 4 oz scoop. Get a heaping scoop and form with your hands. Yes, it is a bit messy but it’s quick and easy. The meatballs should be roughly 4 inches wide. We prefer larger meatballs but you can always make smaller 2 oz meatballs but remember to shorten the cooking time!
- **Don’t Have Fresh Herbs? Use 2 tbsp of dried italian seasoning (mixture of oregano, marjoram, thyme, rosemary, basil, sage) instead of fresh herbs. However, the fresh herbs add so much flavor once cooked with the onions and garlic.
Oven Baked Jumbo Italian Meatballs (Pork, Chicken & Beef)
Prep time: 20 minutes
Cook time: 25-28 minutes
Total time: 45 minutes
Makes: 10-12 (~ 5oz meatballs)
Ingredients
1 lb Iberico Ground Pork or Regular Ground Pork
1 lb Ground Beef Chuck or Classic Ground Beef
1 lb Ground Chicken
Total time: 45 minutes
Makes: 10-12 (~ 5oz meatballs)
Ingredients
1 lb Iberico Ground Pork or Regular Ground Pork
1 lb Ground Beef Chuck or Classic Ground Beef
1 lb Ground Chicken
2 eggs
1 tbsp tallow or avocado oil
6-8 garlic cloves, finely grated
1 medium yellow onion, finely diced (about 1 cup)
¼ cup fresh parsley, finely chopped**
2 tbsp fresh sage, finely chopped**
2 tbsp fresh basil, finely chopped**
1 cup Parmesan cheese, finely grated
1 cup breadcrumbs, finely ground
2 tsp kosher salt
1 tsp freshly ground pepper
Instructions
1 tbsp tallow or avocado oil
6-8 garlic cloves, finely grated
1 medium yellow onion, finely diced (about 1 cup)
¼ cup fresh parsley, finely chopped**
2 tbsp fresh sage, finely chopped**
2 tbsp fresh basil, finely chopped**
1 cup Parmesan cheese, finely grated
1 cup breadcrumbs, finely ground
2 tsp kosher salt
1 tsp freshly ground pepper
Instructions
- Preheat the oven to 375 degrees F.
- In a small pot, add tallow over medium-high heat. Once tallow is hot, add the onions and cook until translucent and softened, about 5 to 8 minutes. Then, add the garlic, parsley, sage and basil. Cook for another 5 minutes or until the mixture is golden brown and fragrant. Set aside.
- In a large bowl, mix together the ground pork, ground beef and ground chicken until well combined. Then add in the eggs, parmesan, breadcrumbs, cooked veggie mixture, salt and ground pepper. Using a wooden spoon (or it’s easier with your hands) mix well and then set aside for about 5 minutes. Using a 4oz scoop or hands, form into about 5 oz meatballs (roughly 4 inches wide). This should make about 10 to 12 meatballs. Bake all meatballs or store half of the raw meatballs in an airtight container in the fridge for up to 3 days before cooking.
- Line a sheet tray with parchment paper and transfer meatballs evenly on the tray.
- Bake for about 25 to 28 minutes or until fully cooked. Remove from the oven and let the meatballs rest for about 5 minutes before serving. Be sure to reserve any fat that comes out during cooking, you can use it just like you would bacon grease!
- Serve meatballs topped on pasta with extra parsley and parmesan cheese or make delicious meatball sub sandwiches.
- Store cooked meatballs in an airtight container in the fridge for up to 4 days or freezer for up to 3 months.