Description
Classic Beef Meatballs are characterized by their tender interior and savory exterior, achieved through a scientifically backed panade that ensures moisture retention and flavor enhancement. Perfect for meal prep and adaptable to various dietary needs.
Ingredients
Scale
1 lb Ground Beef (80/20 Chuck)
1/2 cup Plain Breadcrumbs
1/4 cup Whole Milk
1 Large Egg
1/3 cup Parmigiano-Reggiano
2 Tbsp Fresh Parsley
2 Cloves Garlic (Minced)
1 tsp Kosher Salt
1/2 tsp Black Pepper
Instructions
- Create the Panade: In a large mixing bowl, combine the breadcrumbs and milk. Let this sit for at least five minutes
- Aromatize the Base: Whisk the egg, minced garlic, grated Parmigiano-Reggiano, chopped parsley, salt, and pepper into the breadcrumb mixture
- Integrate the Beef: Add the cold ground beef to the bowl and gently fold the meat into the mixture
- Portioning: Portion the mixture into roughly 1.5-ounce spheres and roll them between your palms
- The Searing Phase: Heat a heavy-bottomed skillet over medium-high heat with oil, add the meatballs in batches
- Final Cooking: Once browned, simmer in your favorite marinara sauce for 10-12 minutes or bake at 375°F for 10 minutes
Notes
Keep the ground beef cold until mixing to prevent the fat from softening and leaking out.
Mix salt into the panade first to prevent pulling moisture from the meat too early.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs
- Calories: 285 kcal
- Sugar: 0 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: NA
- Trans Fat: NA
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 186 mg