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Crispy Panko breaded meatballs recipe.
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4 from 1 vote

Panko Breaded Meatballs

These deliciously crispy panko breaded meatballs are coated in a flavorful panko breadcrumb Parmesan crust then baked until golden brown.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: Italian
Servings: 6
Calories: 602kcal


  • Rimmed baking sheet


Meatball Mixture

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup panko breadcrumbs
  • cup milk
  • 2 eggs beaten
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh parsley finely chopped
  • ¼ cup grated onion
  • 1 tablespoon fresh oregano finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon Worcestershire sauce
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper flakes

Panko Breading

  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 4 teaspoons olive oil


  • Preheat oven to 450 degrees.
  • Crumbled ground beef and ground pork in a large bowl and pour in one cup of panko breadcrumbs.
  • In a separate small bowl, mix together the wet ingredients - milk, eggs, and Worcestershire sauce. Once combined, pour them into the bowl with the meat mixture.
  • Add ½ cup grated Parmesan cheese, parsley, onion, oregano, garlic, salt, pepper, and red pepper flakes to the meatball mixture and combine thoroughly with clean hands.
  • Wet your hands with a small amount of water to prevent the meat from sticking to your skin and form golf ball size meatballs by rolling the meat mixture between the palms of your hands.
  • Prepare the meatball breading by mixing together 1 cup of panko breadcrumbs with ½ cup grated Parmesan cheese, and 4 teaspoons of olive oil in a dish. Combine the breading well to ensure the breadcrumbs soak up the oil.
  • Coat the meatballs with the panko breading by rolling each meatball in the panko mixture until coated on each side.
  • Place breaded meatballs on a rimmed baking sheet and bake meatballs in the oven for 15 minutes or until the internal temperature has reached 165 degrees and the exterior is golden brown.


You can combine other Italian herbs with the fresh oregano as well. Other good options include thyme, sage, and basil.
You can make your panko breaded meatballs any size you want. Smaller meatballs cook faster whereas large meatballs have a longer bake time. Generally, I recommend using 1 ½ tablespoons of mixture per meatball.
I like to line my baking sheet with parchment paper for easy cleanup and to help prevent the meatballs from sticking. Aluminum foil can be used as well.


Calories: 602kcal | Carbohydrates: 17g | Protein: 37g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1117mg | Potassium: 562mg | Fiber: 1g | Sugar: 3g | Vitamin A: 513IU | Vitamin C: 5mg | Calcium: 280mg | Iron: 4mg