I am a big fan of delicious meatballs, and this is a recipe that works great whether you are making homemade subs, Sweetish meatballs, or serving them in my favorite tomato sauce. (See the notes below if you are cooking them directly in a gravy!)
Classic Italian-American Meatballs
A tender, perfectly balanced 50/50 beef and pork blend crafted using old-world Sicilian techniques. Elevated by a traditional seasoned panada, these meatballs are designed to stay incredibly soft, juicy, and flavor-packed, whether you finish them in a simmering sauce or serve them straight out of the oven.
Ingredients
- 8 oz ground beef
- 8 oz ground pork
- ¼ cup Italian seasoned breadcrumbs
- ¼ cup Whole Milk
- 1 large egg
- ¼ cup shaker Parmesan cheese
- 1 tbsp olive oil
- ½ small onion finely diced
- 3 tsp minced garlic about 3 cloves
- ½ tbsp dried parsley
- ½ tsp dried Italian seasoning
- ½ tsp salt
- ¼ tsp pepper
Equipment
- 1 medium skillet
- 1 Large Mixing Bowl
- 1 Portion Scoop (#40)
- 1 Baking Sheet
- 1 Instant-read meat thermometer
- 1 Parchment paper
Method
Sweeten the Onion
- Heat 1 tbsp of olive oil in a skillet over medium heat. Sauté the finely diced onion until completely soft, sweet, and translucent (about 8–10 minutes). Add the minced garlic during the final 2 minutes so it cooks without burning. Remove from heat and let cool for 5 minutes.
The Slurry & Panada
- In a large mixing bowl, crack the egg and whisk it thoroughly with the milk. Whisk in the cooled onion and garlic mixture, Parmesan cheese, parsley, Italian seasoning, salt, and pepper until completely uniform.
- Add the 1/4 cup of Italian breadcrumbs directly into the seasoned liquid mixture. Stir with a fork until a loose, wet slurry forms. Let it sit undisturbed for 5 minutes. The breadcrumbs will evenly absorb the seasoned liquid, creating a soft composition that incorporates into the meat instantly.
The Gentle Fold & Shape
- Add the ground beef and ground pork to the bowl. Using your hands loose and spread apart like a rake, gently fold the meat into the slurry until just combined. Do not squeeze or over-knead, or the meatballs will become dense. (Optional: Chill the mixture for 30 minutes to make shaping easier).
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Using a portion scoop (roughly just over 2 tablespoons), portion the mixture into 10 to 12 equal amounts to ensure uniform cooking. With lightly moistened hands, gently roll each portion into a smooth meatball and place them on the prepared baking sheet, leaving an inch of space between each.
Golden Bake
- Place the baking sheet on the center rack of the preheated oven. Bake for 18–20 minutes until the meatballs are deeply browned on top and an instant-read thermometer inserted into the center of a meatball reads 160°F (71°C).
The Rest & Reveal
- Remove from the oven and let the meatballs rest on the baking sheet for 5 minutes. This allows the internal juices to redistribute, ensuring every bite stays incredibly tender and moist.
Nutrition
Serving: 1-2 Meat BallsCalories: 240kcalCarbohydrates: 4gProtein: 16gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 6gCholesterol: 78mgSodium: 420mgFiber: 0.5g
Notes
How to Convert for a Slow Simmer (Red or Brown Gravy)
If finishing these meatballs inside a simmering sauce instead of baking them fully, make these three quick adjustments:- The Quick Crust: Bake at 425°F (220°C) for just 10 minutes (or sear in a skillet for 2–3 minutes per side). They should be deeply browned on the outside but still raw in the center.
- The 30-Minute Spoon Rule: Nestle the browned meatballs gently into your hot gravy and do not stir for the first 30 minutes. This lets the exterior proteins firm up so the meatballs don’t break apart.
- The Flavor Swap: Simmer low and slow. They are cooked through after 30 minutes, but can easily handle a 3-to-4-hour gravy simmer. They will soak up the sauce like a sponge while releasing their rich fats into your gravy base.
