Description
A foolproof meatball recipe using a traditional panade and a blend of beef and pork for maximum tenderness and flavor.
Ingredients
1 lb ground beef (80/20)
0.5 lb ground pork
1 cup fresh breadcrumbs
1/2 cup whole milk
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
1 large egg, beaten
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
Instructions
Step 1: In a small bowl, combine the breadcrumbs and milk. Let sit for 5-10 minutes until it forms a paste (the panade).
Step 2: In a large mixing bowl, gently combine the ground beef, ground pork, Parmesan, parsley, garlic, egg, salt, and pepper.
Step 3: Add the soaked breadcrumb mixture to the meat and use your hands to fold everything together until just combined. Do not overmix.
Step 4: Refrigerate the mixture for 20 minutes to allow the flavors to meld and the structure to firm up.
Step 5: Roll the mixture into balls about 1.5 inches in diameter. You should get approximately 18-20 meatballs.
Step 6: Heat olive oil in a large skillet over medium heat. Sear the meatballs in batches until browned on all sides.
Step 7: Transfer the meatballs to a simmering pot of marinara sauce and cook for an additional 15 minutes, or bake in the oven at 375°F (190°C) until the internal temperature reaches 165°F.
Notes
For the best results, use a mix of beef and pork. Always use fresh parsley and high-quality Parmesan cheese.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Beef & Red Meat
- Cuisine: Italian
Nutrition
- Serving Size: 3 meatballs
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 85mg
