I assure you, whenever I prepare these, they vanish completely.

Preheat your oven to 400°F (200°C).

In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, salt, pepper, oregano, and thyme. Mix until just combined.

Shape the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.

Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and golden brown.

While the meatballs are baking, prepare the glaze by combining the ketchup, brown sugar, soy sauce, apple cider vinegar, and Worcestershire sauce in a small saucepan. Heat over medium heat, stirring until the sugar is dissolved and the glaze is smooth.

Once the meatballs are cooked, remove them from the oven and transfer them to a large bowl. Pour the glaze over the meatballs and gently toss to coat them evenly.

Return the glazed meatballs to the baking sheet and bake for an additional 5 minutes, allowing the glaze to caramelize slightly.

Remove from the oven, sprinkle with chopped fresh parsley, and serve warm.

For a spicier kick, add a pinch of red pepper flakes to the glaze. If you have picky eaters, you can omit the onions or garlic, or use onion powder and garlic powder instead. For a gluten-free option, use gluten-free breadcrumbs. You can also experiment with different herbs, such as basil or rosemary, to suit your family’s taste preferences.