These meatballs are savory, tender and delicious. Adapted from Steve Martorano's recipe, they can be baked in the oven (that's what we do), or pan-fried, then simmered in your favorite marinara sauce. Serve with pasta, make awesome meatball sammies or top with ricotta and fresh basil with a side of crusty Italian bread.
½cup finely chopped Italian parsleyallowed to dry at room temperature for 30 minutes.
3cupsstale Italian breadcrusts trimmed, cut into 1/2" cubes
~1/2cup water(more or less depending on texture of panade)
½poundground beef80/20 chuck preferably
½poundground veal
½poundground pork
½teaspoonMorton's kosher saltor 1 teaspoon Diamond Crystal's kosher salt
1teaspoonblack pepper
1teaspoondried oregano
1teaspoonsonion powder
1teaspoonsdried minced garlicor two cloves freshly minced
2extra large eggslightly whisked
1cupgrated Parmigiano Reggiano
OPTIONAL GARNISHES:
fresh grated Parmigiano Reggiano
Ricotta cheese
fresh basil
chopped parsley
crushed red pepper flakesfor spice
Instructions
Preheat oven to 350°.
MAKE THE PANADE:
In a large bowl combine the stale bread and about half of the water. Work the mixture with your hands for 3-4 minutes to moisten all the bread. Add water a little more at a time and continue kneading until it has a smooth but doughy texture.
ASSEMBLE THE MEATBALL MIXTURE:
Add the beef, veal and pork to the breadcrumb mixture and use your hands to combine them completely.
Add the kosher salt, pepper, oregano and onion powder, and work the spices into the meat mixture until evenly combined.
Add the eggs, cheese and Italian parsley. Mix well to combine.
FORM ITALIAN MEATBALLS FOR BAKING:
Use a 1/4 cup cookie scoop to portion out the meatballs and transfer to a platter to cook.
TO BAKE MEATBALLS:
Arrange the meatballs about 1 to 2 inches apart on two rimmed half sheet pans. Bake meatballs for 18-20 minutes if you're going to simmer them in sauce or brown in a skilet. Bake for 25 minutes if you're enjoying them straight from the oven.
TO FRY MEATBALLS:
Heat 1/4 cup of olive oil in a large skillet (preferably nonstick) over medium high heat. Add par-baked meatballs (working in batches) and fry them for 2-3 minutes per side, using a pair of tongs to flip them occasionally.
TO SIMMER MEATBALLS:
Transfer to a pot of marinara sauce or other pasta sauce to simmer for 10-15 minutes to cook through. Serve with cooked spaghetti or other pasta.