This foolproof meatball recipe makes enough to stash away for another day. They’re great to have on hand for easy dinners, but also make good impromptu appetizers.

Italian-Style Beef & Pork Meatballs

Serves 4

Active Time: 20 minutes

Total Time: 35 minutes

3 large eggs, lightly beaten

1 cup finely chopped onion

3/4 cup panko breadcrumbs, preferably whole-wheat

3/4 cup chopped fresh parsley

1/2 cup grated Parmesan cheese

3 large cloves garlic, minced

1 tablespoon Italian seasoning

1 1/2 teaspoons salt

1 teaspoon ground pepper

1 1/2 pounds lean ground beef

1 1/2 pounds ground pork

1. Position racks in upper and lower thirds of the oven; preheat to 450 F. Line two large rimmed baking sheets with foil and coat with cooking spray.

2. Combine eggs, onion, panko, parsley, Parmesan, garlic, Italian seasoning, salt and pepper in a large bowl. Add beef and pork. Mix gently with your hands until just combined (do not overmix). Using a generous 2 tablespoons each, shape into 48 meatballs. Place 1 inch apart on the prepared baking sheets.

3. Bake the meatballs until an instant-read thermometer inserted in the center registers 165 F, about 15 minutes.

Tasty tip

To make ahead: Freeze cooked and cooled meatballs in a single layer on a baking sheet, then transfer to an airtight container. Freeze for up to three months. Reheat from frozen in a 350 F oven for about 25 minutes.

Recipe nutrition per serving: 216 Calories, Total Fat: 10 g, Saturated Fat: 4 g, Cholesterol: 118 mg, Carbohydrates: 6 g, Fiber: 1 g, Total Sugars: 1 g, Added Sugars: 0 g, Protein: 26 g, Sodium: 450 mg, Potassium: 328 mg, Iron: 2 mg, Calcium: 58 mg, Vitamin A: 421 IU, Vitamin C: 6 mg.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2023 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.