Ingredients:

  • 1/4 cup Whole Milk
  • 1/2 cup Panko Breadcrumbs
  • 1 lb Ground Beef (80/20 blend)
  • 1/2 lb Ground Pork
  • 1 Large Egg, lightly beaten
  • 1/4 cup Freshly Grated Parmesan Cheese
  • 2 tbsp Fresh Parsley, finely chopped
  • 1 tsp Fresh Oregano, finely chopped
  • 1 tsp Garlic Powder
  • 1 tsp Salt (Kosher or Sea)
  • 1/2 tsp Black Pepper, freshly ground
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 medium Yellow Onion, finely diced
  • 4 cloves Garlic Cloves, minced
  • 28 oz can Crushed Tomatoes (San Marzano style)
  • 1/2 cup Water or Beef Stock
  • 1 tsp Dried Basil
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Granulated Sugar
  • Salt & Pepper, To taste (for finishing)

Instructions:

  1. Prepare the Panade: In a small bowl, combine the milk and Panko breadcrumbs. Let stand for 5–10 minutes until the breadcrumbs have fully absorbed the liquid and softened. This is crucial for moisture.
  2. Combine Meatball Ingredients: In a large bowl, place the beef and pork. Add the softened panade, beaten egg, Parmesan, parsley, oregano, garlic powder, salt, and pepper.
  3. Mix Gently: Using wet hands or a fork, gently combine the ingredients until just mixed. Do not overmix, as this will result in tough, rubbery meatballs.
  4. Shape and Chill: Roll the mixture into 1.5-inch (4 cm) balls. Place them on a plate and chill in the refrigerator for at least 10 minutes. This helps them hold their shape during searing.
  5. Sear the Meatballs: Heat the olive oil in the heavy-bottomed skillet over medium-high heat. Carefully place the chilled meatballs in the hot oil, ensuring not to overcrowd the pan (you may need to work in batches).
  6. Develop the Crust: Sear the meatballs for 3–4 minutes per side, turning gently, until deeply browned and crusty all over. They do not need to be cooked through. Remove the seared meatballs to a clean plate and set aside.
  7. Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the same skillet (using the fat and flavorful residue from the meatballs). Sauté for 5–7 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  8. Deglaze and Add Tomatoes: Pour the crushed tomatoes into the skillet. Add the 1/2 cup of water/stock (use it to rinse out the tomato can). Stir in the dried basil, dried oregano, sugar, salt, and pepper. Bring to a gentle simmer.
  9. Nestle and Simmer: Carefully return the seared meatballs to the marinara sauce. Ensure they are mostly submerged.
  10. Cook Thoroughly: Cover the skillet and reduce the heat to low. Let the meatballs simmer gently for 30–35 minutes, or until they are cooked through and fork-tender (internal temperature should be 165°F/74°C). The sauce will thicken slightly.
  11. Check and Adjust: Taste the sauce and adjust salt, pepper, or sugar as needed.
  12. Garnish and Serve: Garnish with fresh herbs and a final dusting of grated Parmesan. Serve immediately.