The Best (Ever) Meatball Recipe

Name: The Best (Ever) Meatball Recipe
Prep time: 25 min
Cook time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb ground beef (80/20 or brisket blend); ½ lb ground pork (or Italian sausage); 2 oz pancetta (finely minced and lightly sautéed); ¾ cup fresh breadcrumbs (sourdough preferred); ¼ cup whole milk; ¼ cup unsalted beef broth or stock; 2 large eggs; ¾ cup Parmigiano Reggiano (24-month aged, finely grated); ¼ cup grated yellow onion or shallot; 3 cloves garlic (minced); Zest of ½ lemon; ½ teaspoon anchovy paste; 2 tablespoons fresh parsley (chopped); 1 tablespoon fresh basil (chopped); 1 teaspoon fresh oregano (or ½ tsp dried); ¼ teaspoon red pepper flakes (optional); 1 teaspoon fine sea salt; ½ teaspoon freshly ground Tellicherry black pepper; Your favorite Tomato sauce (for simmering)

fromsavorykitchin.com savorykitchin.com/you-made-these-meatballs

This is the best meatball recipe I've got, and it starts with beef and pork... but pancetta is what really changes things. Cook it first, render some of that fat out, then fold it in with the rest.The sourdough breadcrumbs get soaked in milk and beef stock to make a panade. Sounds like extra work, but you get texture that never collapses or turns to rubber. Aged Parm adds sharpness and a nutty umami, and the anchovy paste (half a teaspoon, you won't taste it) gives these real savory depth.Lemon zest cuts right through all that delicious umami. Classic ingredients, advanced technique, both at once!

cook 20 min

Italian

5.0 (1)

Ingredients

Instructions

Step 1: Prepare the Panade

In a small bowl, combine breadcrumbs, milk, and beef broth.
Let sit for 5 minutes, or until fully absorbed and paste-like.

Step 2: Cook the Pancetta

Heat a small skillet over medium-low heat.
Add minced pancetta and sauté for 3–5 minutes, until fat renders and pancetta is lightly golden.
Transfer to a plate and let cool slightly.

Step 3: Build the Meatball Mixture

In a large bowl, gently combine:
ground beef, ground pork, pancetta, grated onion or shallot, garlic, lemon zest, anchovy paste, fresh herbs, Parmigiano Reggiano, eggs, panade mixture, salt, pepper, and red pepper flakes (if using).
Mix by hand just until incorporated. Do not overwork the mixture.

Step 4: Shape the Meatballs

Using a scoop or wet hands, form into 1½-inch balls.
Place on a parchment-lined baking sheet, spaced apart.
Yields approximately 18–24 meatballs.

Step 5: Bake the Meatballs

Preheat oven to 400°F (200°C).
Bake for 15–18 minutes, or until browned and just cooked through.
Internal temperature should be 160°F for pork, or 165°F for sausage blends.

Step 6: Simmer in Sauce (Optional but Recommended)

Transfer baked meatballs to a pot of warm tomato sauce.
Simmer gently, uncovered, for 10–15 minutes to finish cooking and allow flavors to meld. You should use my sauce!!

Step 7: Serve

Serve hot with extra Parmigiano Reggiano and fresh basil.
Great with pasta, polenta, ricotta, or in toasted sub rolls.

Nutrition

Calories: 702 kcal
Carbohydrate Content: 18 g
Protein Content: 44 g
Fat Content: 49 g
Saturated Fat Content: 19 g
Trans Fat Content: 1 g
Cholesterol Content: 228 mg
Sodium Content: 1356 mg
Fiber Content: 1 g
Sugar Content: 3 g
Unsaturated Fat Content: 24 g
Serving Size: 1 serving