Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, beaten
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 1 tbsp olive oil

Instructions:

  1. Prep the panade. Combine the Panko breadcrumbs and milk in a small bowl. Let it sit for 5 minutes until it forms a thick, wet paste. Note: This prevents the bread from absorbing the meat juices later.
  2. Combine base ingredients. Add the ground beef, beaten egg, Parmesan, garlic, parsley, and spices to a large bowl.
  3. Fold in the paste. Add the soaked breadcrumb paste to the beef mixture. Gently fold the ingredients together with your hands until just combined. Note: Stop as soon as the streaks of white disappear.
  4. Portion the mix. Using a cookie scoop, portion the mixture into balls roughly 1.5 inches in diameter.
  5. Shape the balls. Roll them lightly between your palms with damp hands until they are smooth spheres.
  6. Heat the oil. Heat olive oil in a skillet over medium high heat until the oil shimmers.
  7. Sear the meat. Carefully place the Meatballs in the pan. Sear for 2-3 minutes per side until a mahogany colored crust forms.
  8. Finish the cook. Reduce heat to medium low. Optional: add marinara sauce. Simmer for 5-7 minutes, or until the internal temperature reaches 160°F (71°C).