Baked Chicken-Pork Meatballs
Makes 28 to 30 1.5-inch meatballs
  • 30 grams (1/3 cup) dried bread crumbs / Panko (Japanese bread crumbs)
  • 125 ml (1/2 cup) fresh milk
  • 50 grams (3-4 slices) bacon, snipped into small pieces
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 550 grams minced chicken
  • 250 grams minced pork
  • ¼ cup minced parsley (4-5 stalks of parsley, finely snipped, about 8-10 grams)
  • 30 grams (1/3 cup) grated Parmesan cheese
  • 4 tablespoons tomato paste, divided
  • 1 large egg, lightly beaten
  • ½ teaspoon dried oregano
  • 2 teaspoon black pepper
  • 2-3 pinches of salt
  • 2 tablespoons olive oil
  1. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Line a large baking sheet with parchment paper.
  2. In a small bowl, combine the bread crumbs and milk. Set aside.
  3. Set a frying pan over medium heat. Add in the bacon and fry for several minutes, until oil is rendered from the fats, 2-3 minutes. Turn the heat down to medium low and add in the onion and garlic. Stir-fry until the onion has softened and the bacon is slightly crispy (too crispy and they will be too hard to chew later on), about 4-5 minutes. Remove from heat and let cool slightly.
  4. Combine bacon mixture, chicken, pork, parsley, Parmesan cheese, 2 tablespoons tomato paste, egg, oregano, black pepper and salt in a large mixing bowl. Drain the bread crumbs, squeezing it lightly to get rid of excess milk, and add into the mixing bowl. Discard the excess milk. Stir the mixture with a large metal spoon (or use your hands) and mix thoroughly. Shape the mixture into 1.5-inch large meatballs. Place them on the lined baking sheet.
  5. Combine the remaining 2 tablespoons tomato paste with the olive oil. Brush the mixture over the meatballs.
  6. Bake the meatballs for 20 - 25 minutes until fully cooked through.
  7. Serve with some freshly-made potato and carrot mash!
Recipe by Foodie Baker at