Ingredients:

  • 4 slices day-old white bread (crusts removed)
  • 1/2 cup Whole Milk
  • 1 lb Ground Beef (80/20 recommended)
  • 1/2 lb Ground Pork (or Italian Sausage, casings removed)
  • 1/2 cup Grated Parmesan Cheese (Parmigiano-Reggiano)
  • 1/4 cup Fresh Parsley, chopped
  • 2 large cloves Garlic, minced
  • 1 Large Egg, lightly beaten
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/2 teaspoon Dried Oregano
  • Olive Oil (as needed for browning)

Instructions:

  1. Prepare the Panade: Soak the bread slices in the milk in a small bowl until fully saturated. Squeeze out the excess milk gently (reserve the remaining milk). Mash the soaked bread into a paste consistency.
  2. Combine Ingredients: In a large bowl, gently combine the ground beef, ground pork, Parmesan, parsley, minced garlic, salt, pepper, oregano, and the beaten egg.
  3. Incorporate the Panade: Add the bread paste to the meat mixture. Using your hands, mix everything very gently until just combined. Do not overmix.
  4. Rest the Mixture: Cover the bowl and chill the mixture in the fridge for at least 30 minutes.
  5. Shape the Meatballs: Gently roll the mixture into uniform balls, approximately 1.5 inches in diameter.
  6. Brown the Exterior: Heat a thin layer of olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches, sear the meatballs on all sides until they achieve a deep golden-brown crust.
  7. Finish Cooking: Carefully transfer the browned meatballs directly into simmering tomato sauce. Reduce heat to low, cover, and let them gently cook/simmer for at least 45 minutes to cook through completely.
  8. Rest and Serve: Allow the meatballs to rest for 5 minutes after removing from the sauce before serving piping hot.