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Amazing 20 The Meatballs That Never Fail

The Meatballs That Never Fail
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These meatballs are designed to be reliable and flavorful, perfect for serving with pasta, stuffing into subs, or enjoying as an appetizer. We fixed the common flaws to give you a tender, perfectly seasoned result every time.

Ingredients

Scale
  • 1 pound ground beef (80/20 recommended)
  • 1/2 pound ground pork
  • 1/2 cup panko breadcrumbs
  • 1/2 cup whole milk
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Combine the panko breadcrumbs and milk in a small bowl. Let it soak for 5 minutes until the milk is absorbed. This keeps your meatballs tender.
  2. In a large bowl, gently combine the ground beef, ground pork, soaked breadcrumb mixture, Parmesan cheese, egg, garlic, parsley, oregano, salt, pepper, and red pepper flakes.
  3. Mix the ingredients using your hands just until they are incorporated. Do not overmix; overmixing makes tough meatballs.
  4. Roll the mixture into uniform 1.5-inch balls. You should get about 18 to 20 meatballs.
  5. Brown the meatballs on all sides in a large skillet with a little olive oil over medium-high heat. Work in batches if necessary to avoid crowding the pan.
  6. Once browned, transfer the meatballs to a slow-simmering sauce (like marinara) or bake them at 375°F (190°C) for 15-20 minutes until cooked through.
  7. Serve immediately with your favorite accompaniments.

Notes

  • For extra flavor, gently toast the panko breadcrumbs before soaking them in the milk.
  • You can substitute ground turkey or veal for the pork if you prefer.
  • These meatballs freeze well after being browned and before simmering in sauce.

Nutrition

Find it online: https://savorandpin.com/the-meatballs-that-never-fail-recipe/