Ingredients:

  • 1 cup (100 g) Panko Breadcrumbs
  • 1/2 cup (120 ml) Whole Milk
  • 1/2 cup (75 g) Yellow Onion, finely grated
  • 3 cloves (approx. 15 g) Fresh Garlic, finely minced
  • 1/4 cup, packed (15 g) Fresh Parsley, finely chopped
  • 1 teaspoon Dried Oregano
  • 1 lb (450 g) Ground Beef (80/20 mix)
  • 1/2 lb (225 g) Ground Pork
  • 1/2 cup (50 g) Parmesan Cheese, freshly grated
  • 1 large (50 g) Large Egg, lightly beaten
  • 1 1/2 teaspoons Kosher Salt
  • 1/2 teaspoon Freshly Cracked Black Pepper
  • 1/4 cup (60 ml) Olive Oil (for searing)
  • 6 cups (1.5 L) Marinara or Tomato Sauce

Instructions:

  1. Prepare the Panade: In a small bowl, combine the Panko breadcrumbs and the whole milk. Gently stir to combine and allow to sit for 10 minutes until the milk is fully absorbed and the mixture is soft.
  2. Combine Aromatics: Grate the yellow onion using a fine grater and squeeze out and discard any excess liquid. Add the grated onion, minced garlic, parsley, and dried oregano to the soaked Panko mixture. Stir gently.
  3. Mix the Meat: In a large mixing bowl, place the ground beef and ground pork. Sprinkle the grated Parmesan, salt, and pepper over the meat. Pour in the lightly beaten egg.
  4. Fold in the Panade: Add the Panko-and-aromatic mixture to the meat bowl. Use your hands, gently folding and pressing the ingredients just until everything is combined. Do not overmix—stop immediately when you can no longer see separate pockets of meat and binder.
  5. Shape and Chill: Use wet hands or an ice cream scoop to form meatballs that are approximately 1.5 inches (4 cm) in diameter. Place them on a wire rack and refrigerate for at least 30 minutes to firm up.
  6. Sear: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering. Working in batches, sear the meatballs on all sides (about 2–3 minutes per side) until they are deeply golden brown. They will not be cooked through yet.
  7. Simmer in Sauce: Remove the seared meatballs to a plate. Pour your prepared marinara sauce into the same pot, scraping up any delicious brown bits (the fond). Bring the sauce to a gentle simmer.
  8. Finish Cooking: Gently place all the seared meatballs back into the sauce, ensuring they are mostly submerged. Reduce the heat to low, cover the pot partially, and let them simmer gently for a minimum of 90 minutes (or up to 3 hours) until they are incredibly tender.