Ingredients:

  • 2 slices stale white bread (or 55g Panko breadcrumbs)
  • 1/4 cup Whole Milk (room temperature)
  • 1 lb Ground Beef (80/20 blend)
  • 1/2 lb Ground Pork
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1/4 cup Fresh Parsley, finely chopped
  • 2 cloves Garlic, minced finely
  • 1 large Egg, lightly beaten
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • Pinch of Red Pepper Flakes (Optional)
  • 2 Tablespoons Olive Oil (for searing)

Instructions:

  1. Prepare the Panade: Soak the bread slices in the milk until fully saturated. Mash gently with a fork to create a soggy paste. Set aside.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the grated Parmesan, parsley, minced garlic, salt, pepper, and pepper flakes (if using).
  3. Add Meats and Egg: Add the ground beef and pork, along with the lightly beaten egg, to the bowl.
  4. Incorporate Panade: Add the soaked bread/milk mixture to the bowl.
  5. Mix Gently: Using your hands, gently mix all ingredients until just combined. Do not overmix.
  6. Rest: Cover the bowl and refrigerate the mixture for at least 30 minutes to allow flavours to marry and the mixture to firm up.
  7. Shape: Scoop the mixture (about 1.5 oz portions) and gently roll into uniform balls (approx. 1.5 inches diameter).
  8. Sear: Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the meatballs on all sides until deeply golden brown—about 4 to 5 minutes total.
  9. Finish Cooking: Transfer the seared meatballs to a 350°F (175°C) oven or gently place them into simmering sauce. Bake/Simmer until they reach an internal temperature of 160°F (71°C).
  10. Rest & Serve: Let rest for 5 minutes before serving with your favourite sauce or accompaniment.