Meatball

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 38.

	this recipe	typical
egg	10%	10%
dairy	18%	6%
aromatics	9%	9%
salt	0%	1%
liquid	18%	12%

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

147 g	2 cups (5.2 oz) fresh bread crumbs*
183 g	3/4 cup whole milk, (then more if needed)
454 g	1 lb. 85% lean ground beef**
454 g	1 lb. ground pork
100 g	2 large eggs
80 g	1/2 cup finely minced yellow onion***
6 g	2 garlic cloves, (minced (2 tsp))
12 g	2 Tbsp finely chopped fresh basil
12 g	2 Tbsp finely chopped fresh parsley
4 g	1 Tbsp finely chopped fresh oregano
100 g	1 cup finely shredded Parmesan cheese
	Salt and freshly ground black pepper
164 g	3/4 cup olive oil, (only if using the fried method)

Method: 12 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Delicious! I made these last night for meatball subs, and they were amazing! I used 1 cup store-bought plain breadcrumbs (had to add about equal part milk to get the right consistency). I also only had dried oregano and parsley, but was able to find fresh basi” — a cook, 5.0★

“These meatballs are the bomb!!! My family and nieces say these meatballs are the gold standard they judge all other meatballs by. Just came back from 2 week trip in Italy and tried 5 different meatballs there and all of us agreed non of them were as good as” — a cook, 5.0★