At the Portland Meatball Company, you can get meatballs of every flavor of the rainbow.


  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup parmesan
  • 1 egg
  • 1/2 cup milk
  • 2 slices of white bread
  • 1 tablespoon chopped garlic
  • 1 tablespoon oregano
  • 1 tablespoon parsley
  • Salt and pepper to taste


The night before making the meatballs, put the bread in a bowl and pour in the milk. This makes a panetta.

Combine beef and pork.

Add egg. No shell.

Add panetta.

Add parmesan cheese.

Add garlic, oregano, salt and pepper.

Mix everything together.

When well-mixed, form into balls using an ice cream scoop. Talmatch generally finds that smaller meatballs cook more consistently.

Place on pan and cook at 350 for 20-30 minutes (keep an eye on them). There will be juice leftover in the pan. Keep this juice and store the meatballs in it until you have eaten them all.

When plating, add parsley, more parmesan and tomato sauce.