Melt-In-Your-Mouth Italian Meatballs That Taste Like You Simmered Them All Day (Ready in 40 Minutes)
These Italian meatballs are tender enough to break apart with a fork, thanks to a simple panade trick. All in one skillet, ready in 40 minutes.
Equipment
- 12-inch cast-iron skillet or heavy stainless steel pan
- Box grater
- Large Mixing Bowl
- 2 oz cookie scoop
Ingredients
- 1/2 cup panko breadcrumbs
- 1/3 cup whole milk, warmed
- 1 lb ground beef (80/20)
- 1/2 lb ground pork
- 1/2 cup finely grated Parmesan
- 1/4 cup grated onion (from about 1/2 yellow onion)
- 2 cloves garlic, grated
- 1 large egg yolk
- 2 tbsp fresh oregano, chopped (or 1 tsp dried)
- to taste Kosher salt and black pepper
- 3 cups good-quality marinara sauce
- 2 tbsp olive oil
- Fresh basil and flaky salt for finishing
Instructions
- Make the panade: In a small bowl, combine the panko and warm milk. Let sit for 5 minutes until it forms a thick paste.
- Mix the meatball base: In a large bowl, combine the ground beef, ground pork, Parmesan, grated onion, grated garlic, egg yolk, oregano, salt, and pepper. Add the panade. Mix gently with your hands until just combined.
- Form the meatballs: Using a 2 oz cookie scoop or your hands, form 16 meatballs (about golf-ball size). Place them on a parchment-lined sheet pan.
- Sear the meatballs: Heat the olive oil in your skillet over medium-high heat. Add the meatballs in a single layer. Sear for 2-3 minutes per side, until deeply browned on at least two sides.
- Simmer in sauce: Pour the marinara sauce into the skillet around the meatballs. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 15-18 minutes, until cooked through.
- Finish and serve: Remove the lid. Let the sauce thicken slightly for 2 minutes. Taste and adjust salt. Serve with sauce spooned over the top. Garnish with fresh basil and flaky salt.
Notes
Panade is non-negotiable: Soaking breadcrumbs in warm milk keeps the meatballs tender. Don't skip this step.
Freezer instructions: Freeze raw meatballs on a sheet pan then transfer to a bag. Cook from frozen, adding 5-7 minutes to the simmer time.
Substitutions: For dairy-free, use almond milk and omit Parmesan, adding nutritional yeast. For gluten-free, use gluten-free panko and an extra tablespoon of milk.