What is the secret to a tender meatball recipe?

The secret to a tender meatball recipe is using a panade, which is a mixture of breadcrumbs and milk. This creates a moisture barrier that prevents the meat proteins from binding too tightly and becoming tough.

Can I bake these meatballs instead of frying them?

Yes, you can bake this meatball recipe. Place them on a parchment-lined baking sheet and bake at 400u00b0F (200u00b0C) for about 15-20 minutes until cooked through. However, pan-searing provides a better crust and flavor.

Can I freeze this meatball recipe?

Absolutely! You can freeze this meatball recipe either raw or cooked. To freeze raw, place them on a tray in the freezer until solid, then transfer to a bag. To freeze cooked, let them cool completely before storing in an airtight container.

Meatball Recipe: 1 Ultimate Secret to Tender Results

Name: The Ultimate Sunday Meatball Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 lb ground beef (80/20); 0.5 lb ground pork; 1/2 cup panko breadcrumbs; 1/4 cup whole milk; 1 large egg, beaten; 1/2 cup freshly grated Parmesan cheese; 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp onion powder; 2 tbsp olive oil for searing

Description

A classic, tender, and juicy meatball recipe made with a blend of beef and pork, perfect for pasta or subs.

Ingredients

Scale

1 lb ground beef (80/20)
0.5 lb ground pork
1/2 cup panko breadcrumbs
1/4 cup whole milk
1 large egg, beaten
1/2 cup freshly grated Parmesan cheese
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
2 tbsp olive oil for searing

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Instructions

Step 1: In a large mixing bowl, combine the breadcrumbs and milk. Let the mixture sit for about 5 minutes until a paste (panade) forms.
Step 2: Add the beaten egg, Parmesan cheese, minced garlic, parsley, salt, pepper, and onion powder to the breadcrumb mixture and whisk until well combined.
Step 3: Add the ground beef and ground pork to the bowl. Using your hands, gently mix until the ingredients are just combined. Do not overwork the meat.
Step 4: Scoop about 2 tablespoons of the mixture and roll it between your palms to form a ball roughly 1.5 inches in diameter. Repeat until all meat is used.
Step 5: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to crowd the pan.
Step 6: Sear the meatballs for 2-3 minutes per side until a golden-brown crust forms on all sides.
Step 7: Transfer the browned meatballs into a simmering pot of marinara sauce and cook for an additional 15-20 minutes until the internal temperature reaches 165°F.

Notes

For the best texture, always grate your own Parmesan cheese rather than using the bottled kind. If the mixture feels too wet, add another tablespoon of breadcrumbs.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Italian-American

Nutrition

Serving Size: 3 meatballs
Calories: 280 kcal
Sugar: 1g
Sodium: 450mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 22g
Cholesterol: 85mg