Aunt Rachel's Juicy Meatballs
These incredibly tender, flavor-packed meatballs are a family favorite that melt in your mouth with every bite.
Ingredients
- •1 lb (450g) ground beef (80/20 lean-to-fat ratio)
- •1/2 lb (225g) ground pork
- •1/2 cup panko breadcrumbs
- •1/3 cup whole milk
- •1/4 cup grated Parmesan cheese
- •1 large egg, lightly beaten
- •2 cloves garlic, minced
- •1/4 cup fresh parsley, finely chopped
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1/4 teaspoon red pepper flakes
- •2 tablespoons olive oil for frying
Instructions
- 1
In a small bowl, combine the panko breadcrumbs and milk; let it sit for 5 minutes until the milk is fully absorbed to create a panade.
- 2
In a large mixing bowl, combine the ground beef, ground pork, Parmesan, egg, garlic, parsley, salt, pepper, red pepper flakes, and the soaked breadcrumb mixture.
- 3
Using your hands, gently mix the ingredients until just combined, being careful not to overwork the meat to ensure the meatballs stay tender.
- 4
Shape the mixture into golf-ball-sized spheres, about 1.5 inches in diameter, and set them aside on a plate.
- 5
Heat the olive oil in a large skillet over medium-high heat.
- 6
Add the meatballs to the skillet in a single layer, working in batches if necessary, and brown them on all sides for about 5-7 minutes.
- 7
Reduce the heat to low, cover the skillet, and cook for an additional 8-10 minutes until the meatballs are cooked through and reach an internal temperature of 160°F (71°C).
- 8
Remove from the pan and serve warm, ideally tossed in your favorite marinara sauce.
💡 Chef tips
- Do not overmix the meat; handling it gently ensures the meatballs remain light and airy rather than dense or rubbery.
- For a deeper flavor, you can brown the meatballs and then finish simmering them directly in a pot of tomato sauce for 20 minutes.
- These meatballs freeze beautifully; store them raw or cooked in an airtight container for up to 3 months.
✅ How it should turn out
The finished meatballs should be golden-brown and slightly crusty on the outside, while remaining incredibly moist, savory, and aromatic on the inside.