Sunday Simmer Meatballs

Homemade meatballs in tomato sauce in a rustic bowl on a wooden table.

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A tender 50/50 beef and pork blend designed to season your sauce all the way through. While versatile, these were specifically crafted to slow-simmer inside our "Sicilian Red Gravy" For the ultimate Sunday Feast.

Prep Time20

Cook Time4

Course: Side Dish

Cuisine: Italian

Keyword: Sunday Simmer

Servings:

Calories: 81.9kcal

Ingredients

8 oz ground beef
8 oz ground pork
¼ cup Italian seasoned breadcrumbs
¼ cup milk
1 large egg
1 tbsp olive oil
½ small onion finely diced
3 tsp minced garlic about 3 cloves
¼ cup shaker Parmesan cheese
½ tbsp dried parsley
½ tsp dried Italian seasoning
½ tsp salt
¼ tsp pepper

Instructions

Prepare for Browning

Choose your method: *If baking line a baking sheet with parchment paper for clean release. *If pan‑browning (for a deeper crust):* Skip the baking sheet for now. You’ll brown the shaped meatballs directly in a hot skillet with a thin film of oil later.

Make the Panada

Combine breadcrumbs + milk in a bowl. Let sit 3–5 minutes until fully absorbed.

Cook the Onion

Heat 1 tbsp olive oil in a skillet over medium heat. Cook the diced onion until soft and translucent, about 10–15 minutes. Let cool slightly.

Build the Flavor Base

Stir into the panada: Egg, Olive oil, Onion, Garlic, Shaker cheese, Parsley, Italian seasoning, Salt and Pepper. Mix until smooth and evenly combined.

Add the Meat

Add the ground beef and pork. Fold gently until just combined — avoid overmixing for tenderness. (Optional: Chill 1 hour for firmer shaping.)

Shape

With lightly oiled or wet hands, form 1½‑inch balls. If baking, place them on the prepared sheet. If pan‑browning, set them aside on a plate or tray.

Brown the Meatballs

*Oven Method (easier, cleaner):* Bake at 425°F (220°C) for 10–12 minutes, until lightly browned.
*Skillet Method (best crust):* Heat a thin film of oil in a skillet over medium‑high. Brown meatballs on 2–3 sides until golden.

Finish in Sauce

Nestle browned meatballs into gently simmering gravy. Do not stir for the first 20–30 minutes. Simmer 20–30 minutes for a quick cook or up to 4 hours for a full Sunday gravy.
*If not using in a sauce, Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

Notes

What Is a Panada?

A traditional Italian binder that keeps meatballs tender. A panada is a simple mixture of bread and liquid—usually milk or water—used for generations in Italian and Sicilian cooking to keep meatballs soft, moist, and evenly textured. Long before culinary schools started using the French word panada, families across Sicily and Southern Italy were already making panada in their home kitchens.

In classic Italian‑American meatballs, the panada serves three purposes: 1. Tenderizes the meat so the meatballs stay soft even after a long simmer. 2. Distributes moisture evenly so there are no dry or dense spots. 3. Helps bind the mixture without making it heavy or bready

Your recipe uses the most traditional form: Italian breadcrumbs + milk, hydrated until creamy, then mixed with aromatics before the meat goes in. It’s one of those old‑world techniques that quietly does all the heavy lifting.

Browning: Oven vs. Skillet Oven:

Oven: Cleaner, easier, more consistent, Great for weeknights, Produces a light, even crust Skillet: Deeper browning, More flavor, Best for Sunday gravy or long simmers Both work— choose based on your time and the final dish.

Onion Technique Note

Sautéing the onion first adds sweetness and softness — a classic Italian‑American move. If you’re short on time, finely grated raw onion works too, but the flavor will be sharper.

Why You Don’t Stir Right Away

After adding meatballs to the sauce, wait 20–30 minutes before stirring. This allows the exterior proteins to set, preventing breakage during a long simmer.

Sunday Gravy Timing Tip

For a full Sicilian‑American experience: Brown meats, Build the sauce, Add meatballs after the sauce is already simmering, Don't stir the sauce for 30 minutes after you add the meatballs. Let everything go low and slow for 3–4 hours. The meatballs stay intact because of the crust + panada combo.

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