Ingredients:

  • 2 slices White sandwich bread (crusts removed)
  • 60 ml (1/4 cup) Whole milk or half-and-half
  • 450 g (1 lb) Ground Beef (80/20 fat ratio recommended)
  • 450 g (1 lb) Ground Pork (standard grind)
  • 1 Large Egg, lightly beaten
  • 120 g (1 cup) Freshly grated Parmesan cheese
  • 4 cloves Garlic, minced finely
  • 1 small Shallot, finely grated (or 2 tbsp finely minced white onion)
  • 30 ml (2 tbsp) Fresh Parsley, finely chopped
  • 15 ml (1 tbsp) Dried Oregano
  • 5 ml (1 tsp) Fine sea salt
  • 5 ml (1/2 tsp) Freshly ground black pepper
  • 30 ml (2 tbsp) Olive oil (optional, for searing)

Instructions:

  1. Prepare the Panade: In a small bowl, soak the bread slices in the milk for 5 minutes until mushy. Squeeze out any excess milk and reserve the soaked bread pulp.
  2. Combine Aromatics: In a large mixing bowl, whisk together the beaten egg, grated Parmesan, minced garlic, grated shallot, parsley, oregano, salt, and pepper.
  3. Incorporate the Panade: Add the reserved, squeezed bread pulp to the egg/spice mixture. Use your hands or a fork to break it up and thoroughly combine it.
  4. Add the Meat and Mix Gently: Place the ground beef and ground pork into the bowl. Using clean hands, fold the ingredients together very gently, without compressing or mashing, until the ingredients are just combined. Stop mixing immediately once combined to ensure a tender texture.
  5. Shape and Chill: Use a 1.5-inch scoop to portion the mixture and gently roll them into spheres. Place them on a parchment-lined baking sheet. Chill the shaped meatballs in the refrigerator for at least 20 minutes to help them firm up and retain their shape during cooking.
  6. Cook Option (Baking): Preheat the oven to 200°C (400°F). Bake the chilled meatballs for 20–25 minutes, or until the internal temperature reaches 74°C (165°F) and the outsides are lightly browned.
  7. Finish in Sauce (Recommended): If serving with tomato sauce, add the baked meatballs to about 1 liter of warmed sauce. Bring to a gentle simmer, cover partially, and let them cook low and slow for 30–45 minutes to absorb flavor before serving.