Melt-In-Your-Mouth Italian Meatballs
These melt-in-your-mouth Italian meatballs get their incredible tenderness from a simple 10-minute panko soak in milk. Ready in just 50 minutes, they're perfect for Sunday dinner or any night you crave comfort.
Equipment
- Large Mixing Bowl
- Small Bowl
- Dutch oven or large heavy pot
- Cookie scoop (2-tablespoon)
- Wooden Spoon
- Paper towels
Ingredients
- 1 cup panko breadcrumbs
- 1/2 cup whole milk
- 1 lb ground beef (80/20)
- 1/2 lb ground pork
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced fine
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, sliced
- 1 28 oz can crushed tomatoes
- 1 teaspoon dried oregano
- salt, to taste
- 1 pinch sugar
Instructions
- In a small bowl, combine panko breadcrumbs and whole milk. Stir and let soak for 10 minutes until all milk is absorbed and crumbs are mushy.
- In a large bowl, combine ground beef, ground pork, Parmesan, egg, garlic, parsley, salt, pepper, and the soaked panko. Gently mix with hands until just combined. Do not overmix; mixture should be soft and slightly sticky.
- With lightly wet hands, scoop out about 2 tablespoons of mixture and roll into golf-ball-sized meatballs. Place on a plate or baking sheet. (Yields about 20 meatballs.)
- In a large Dutch oven or heavy pot, heat 2 tablespoons olive oil over medium-high. Brown meatballs in batches (don't crowd), cooking 2-3 minutes per side until a nice crust forms. Transfer to a paper towel-lined plate. Repeat with remaining meatballs.
- In the same pot, lower heat to medium. Add diced onion and a pinch of salt; cook 5 minutes until soft. Add sliced garlic and cook 1 minute, until fragrant.
- Pour in crushed tomatoes, oregano, and a tiny pinch of sugar. Bring to a simmer and cook for 5 minutes.
- Return meatballs to the sauce, spooning some sauce over them. Cover, reduce heat to low, and simmer for 15-20 minutes until meatballs are cooked through (165°F internal).
- Taste and adjust seasoning. Serve over pasta or in sub rolls, garnished with fresh parsley and extra Parmesan.
Notes
Important recipe tips: The 10-minute panko soak is essential for melt-in-your-mouth texture. Don't overmix the meat; stop the second it comes together. For best results, test one meatball before shaping the whole batch. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop to keep them tender.