So Moist Meatballs
Discover the secret to ultra-tender and flavorful meatballs with this "So Moist Meatballs" recipe, perfect for bringing comfort food to the next level. Made with a rich blend of ground beef and pork, these meatballs get their unbeatable juiciness from a simple yet transformative technique: mixing breadcrumbs with milk to create a panade, which locks in moisture while keeping every bite airy and soft. Enhanced with Parmesan cheese, fresh parsley, and garlic, these meatballs are pan-seared to golden perfection before being simmered gently in marinara sauce for even more depth of flavor. Serve over spaghetti, pair with crusty bread, or enjoy as an appetizer—these versatile meatballs are crowd-pleasers every time. Ready in under an hour, this family-friendly dish is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 500 grams Ground beef (80% lean)
- 250 grams Ground pork
- 60 grams Breadcrumbs
- 120 milliliters Milk
- 1 large Egg
- 50 grams Grated Parmesan cheese
- 2 Garlic cloves, minced
- 15 grams Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 480 milliliters Marinara sauce (optional for serving)
Instructions
In a small bowl, combine the breadcrumbs and milk. Stir to fully saturate the breadcrumbs, then let the mixture sit for 5 minutes to soften. This creates a panade, which is the secret to extremely moist meatballs.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs (panade), egg, Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper.
Using clean hands, gently mix the ingredients until just combined. Avoid overmixing, as this can make the meatballs dense instead of tender.
Shape the mixture into meatballs, about 1 1/2 inches in diameter. You should end up with approximately 16-18 meatballs.
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the meatballs in a single layer, being careful not to overcrowd the pan. You may need to work in batches.
Cook the meatballs for 2-3 minutes per side, turning gently with tongs to brown all over. They do not need to cook through at this stage, as they will finish cooking in the sauce.
If serving with marinara sauce, transfer the browned meatballs to a large pot or saucepan with the sauce. Simmer over low heat for 15-20 minutes, until the meatballs are fully cooked (internal temperature should reach 165°F or 74°C).
Serve hot over spaghetti, with crusty bread, or as an appetizer with toothpicks. Garnish with additional Parmesan and parsley if desired.
Nutrition Facts
Calories |
3150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.3 g | 280% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 6681 mg | 290% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 33.8 g | ||
| Protein | 196.4 g | 393% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 1112 mg | 86% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3196 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
