Ingredients:
- 1/4 cup Panko Breadcrumbs
- 1/4 cup Whole Milk
- 8 oz Ground Beef (80/20 preferred)
- 8 oz Ground Pork
- 1 Large Egg, lightly beaten
- 1/4 cup Finely Grated Parmesan Cheese
- 2 cloves Garlic, minced
- 2 Tbsp Fresh Parsley, chopped
- 1 tsp Dried Oregano
- 1/8 tsp Ground Nutmeg
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper, freshly ground
- 2 Tbsp Olive Oil (or neutral oil)
Instructions:
- Activate the Binder: In a small bowl, combine the breadcrumbs and milk. Let stand for 5–10 minutes until the breadcrumbs are fully saturated and soft. This creates the panade.
- Combine Wet Ingredients: In a large mixing bowl, whisk the egg, the soaked panade, minced garlic, herbs (parsley, oregano), nutmeg, salt, and pepper until well incorporated.
- Add Meats and Cheese: Add the ground beef, ground pork, and grated Parmesan to the mixture.
- Mix Gently: Using your hands or a fork, gently combine the ingredients. Mix only until everything is just incorporated. Overmixing results in tough meatballs.
- Chill the Mixture: Cover the bowl with cling film and refrigerate for 30 minutes. This firms up the fat, making the meatballs easier to roll and helping them hold their shape.
- Preheat Oil: Place a large skillet over medium-high heat and add the olive oil.
- Form the Mini Meatballs: Using a 1-inch scoop (or roughly 1 level teaspoon), roll the mixture into small, consistent balls (approx. 2.5 cm diameter). Place them on a plate or baking sheet.
- Sear in Batches: Once the oil is shimmering, carefully place the meatballs into the hot pan. Do not overcrowd; work in batches if necessary to maintain high heat.
- Develop the Crust: Cook for 3–4 minutes, turning occasionally, until a deep golden-brown crust forms on all sides.
- Ensure Doneness: Reduce the heat slightly and continue cooking until the internal temperature reaches 165°F (74°C). This usually takes 8–12 minutes total cooking time.
- Drain and Serve: Remove the meatballs from the pan and briefly place them on a paper towel-lined plate to drain any excess oil.