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Melt-in-your-mouth Italian meatballs with half cup Italian breadcrumbs soaked in two-thirds cup milk, one pound ground beef, quarter medium onion finely grated, two minced garlic cloves, one beaten egg, quarter cup Parmigiano-Reggiano, and one tablespoon fresh parsley baked at 400°F for 18-20 minutes until deeply golden and tender

Melt-In-Your-Mouth Italian Meatballs

Tender, juicy homemade Italian meatballs made with a beef and pork blend, a milk-soaked breadcrumb panade, Parmesan, and fresh herbs. Bake, pan-sear, or simmer straight in tomato sauce for a deeply satisfying result every time.
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Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Dinner
Cuisine: American
Calories: 371
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 80/20 fat ratio
  • 1/2 lb ground pork
  • 1/2 cup fresh white breadcrumbs from 2 slices crustless bread, torn small
  • 1/4 cup whole milk
  • 1 large egg, lightly beaten
  • 1/3 cup finely grated Parmesan cheese
  • 3 garlic cloves, finely grated or minced
  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • 1 tsp dried oregano
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • 1 tbsp olive oil for pan searing if not baking

Equipment

  • Large mixing bowl
  • Small bowl for panade
  • Rimmed baking sheet with wire rack
  • Heavy skillet

Method
 

  1. Soak breadcrumbs in milk for 5 minutes until a soft paste forms.
  2. Combine all ingredients in a large bowl. Mix by hand until just uniform. Stop immediately once combined.
  3. Roll into 1.5-inch balls with lightly wet hands. Makes about 22 to 24 meatballs.
  4. Bake at 425°F for 15 to 18 minutes on a wire rack, OR pan-sear in olive oil over medium-high for 6 to 8 minutes, OR simmer raw in tomato sauce covered for 20 to 25 minutes.
  5. Serve over pasta, in soup, or in a toasted roll.

Notes

  • Never skip the panade - it is the key to a genuinely tender interior.
  • Mix only until combined. Overmixing creates tough, dense meatballs.
  • Refrigerate shaped meatballs for 20 minutes if the mixture feels too soft to hold shape.
  • Freeze cooked meatballs on a sheet pan before bagging for up to 3 months.