How Long to Cook Fresh Beef & Pork Meatballs (Baked, 1.5-inch) in the sheet pan
Specification: About 24 hand-rolled 1.5-inch (roughly 1.5 oz each) meatballs mixed from 1 lb 80/20 ground beef + 1/2 lb ground pork with panko-and-milk panade, egg, grated Parmesan, and aromatics, spaced 1 inch apart on a parchment-lined rimmed half-sheet pan
3-Step Execution Protocol
Preheat oven to 400°F (204°C). Arrange fresh beef & pork meatballs (baked, 1.5-inch) (About 24 hand-rolled 1.5-inch (roughly 1.5 oz each) meatballs mixed from 1 lb 80/20 ground beef + 1/2 lb ground pork with panko-and-milk panade, egg, grated Parmesan, and aromatics, spaced 1 inch apart on a parchment-lined rimmed half-sheet pan) on a parchment-lined sheet pan in a single layer.
Cook for 18–22 mins. Do not flip; allow surface to develop undisturbed.
Tops of the meatballs are richly browned and firm to a fingertip press with a slight spring-back; rendered fat has pooled around each ball on the parchment; a probe pushed straight through the middle of the largest meatball reads 160°F. Confirm internal temperature reaches 160°F (71°C) — USDA FSIS safe minimum for all ground meat. Rest for 3 minutes before serving.
USDA FSIS "Ground Beef and Food Safety" 160°F safe minimum for all ground meat (dispersed-surface-bacteria rule that applies to any ground mixture including beef+pork blends). The 400°F / 18–22 minute window reflects standard baked-meatball technique for 1.5-inch (about 1.5 oz) hand-rolled balls on a parchment-lined half-sheet (Cook's Illustrated "The Best Italian-American Meatballs" and Serious Eats "The Ultimate Meatball" both land in this window for the same size and pan).