Chef's Tender Herb-infused Panko Meatballs

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

Create a panade: In a large mixing bowl, combine 1/2 cup panko breadcrumbs and 1/4 cup milk. Stir and let sit for 5 minutes until the crumbs absorb the liquid. This step is crucial for moisture retention.

While the panko soaks, mince 2 cloves of garlic and finely chop 2 tablespoons of fresh parsley.

To the bowl with the soaked panko, add the 1 large egg (beaten), 1/3 cup grated Parmesan, minced garlic, parsley, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Whisk these ingredients together until well combined.

Add the 1/2 lb ground beef and 1/2 lb ground pork to the bowl. Using your hands, gently mix until just combined. Do not overwork the meat, or the meatballs will become tough.

Lightly oil your hands with the 1 tbsp olive oil to prevent sticking. Form the mixture into 12-16 golf-ball-sized meatballs (approx. 1.5 inches in diameter) and arrange them on the prepared baking sheet.

Bake for 18-20 minutes, or until the meatballs are browned and reach an internal temperature of 165°F (74°C).