The Perfect Meatball

So I love meatballs and have been experimenting with the right recipes forever. and flavour combinations for well.. forever. So with inspiration from several of my chef girlies here goes the recipe for the most perfect meatballs.

Makes 24-30 meatballs

• 1 cup Panko breadcrumbs

• 1/3 cup milk

• 1 pound ground beef

• 1 pound ground pork

• 4 cloves garlic, pressed or minced

• 2 eggs

• 1 cup (1 1/2 ounces) finely-grated Parmesan cheese

• 1/4 cup finely-chopped fresh Italian herbs (I used half parsley, half basil)

• 1/4 cup grated yellow onion

• 2 teaspoons Worcestershire sauce (if you dont have it, you can use a dash of soy sauce)

• 1 teaspoon dried oregano

• 1 teaspoon fine sea salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon crushed red pepper flakes

Prepare the panade. Combine the panko breadcrumbs and milk in a large mixing bowl. Let the mixture sit for 5 to 10 minutes, allowing the breadcrumbs to absorb the liquid while you get the other ingredients ready.

Mix the meatball ingredients. Add the ground beef, ground pork, minced garlic, eggs, Parmesan cheese, fresh herbs, finely chopped onion, and Worcestershire sauce to the bowl with the panade. Sprinkle the oregano, salt, black pepper, and red pepper flakes over the top. Gently mix everything together with your hands until just combined, being careful not to overwork the mixture.

Optional: Chill the mixture. If you have time, cover the bowl and refrigerate the meatball mixture for about an hour. This step can make forming the meatballs easier, but you can skip it if needed.

Prepare the oven and baking sheet. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

Shape the meatballs. Using a medium-sized cookie scoop or a spoon, portion out about 2 tablespoons of the mixture for each meatball. Roll them gently into balls with your hands, which can be lightly greased with olive oil to prevent sticking. Place the meatballs evenly spaced on the prepared baking sheet.

Bake the meatballs. Place the tray in the preheated oven and bake for 10-12 minutes, or until the internal temperature of the meatballs reaches 160°F (70°C) when checked with a meat thermometer. Once done, transfer the meatballs to a wire rack to cool slightly.

Storage tip: These meatballs freeze well, making them perfect for meal prep or quick dinners.