First off, what makes a “good” meatball?
Let me tell you, a good meatball must be moist, tender and able to hold its shape. The last thing you want is a dry, crumbly meatball.
1. The different blends of meats
The tastiest meatballs usually involve a blend of various meats. Italian meatballs traditionally use pork, beef and veal in the ground mix. (I am personally not a fan of veal; it has a very strong scent and flavor that I prefer to avoid.) I would liken it to lamb, blue cheese, or brussels sprouts: either you like ‘em or you don’t. In this recipe, I’ve opted out of adding veal to the mix. If you don’t eat pork, I strongly recommend using regular ground beef.
2. Regular vs. Lean Ground Meat
When making meatballs, it’s best if you use regular ground meat instead of lean ground meat. Regular ground meat has 30% fat content versus lean at 17% or extra lean at 10%. The leaner the meat, the more likely that the meatballs will be dry. Besides, fat adds flavor and keeps the meatballs moist.
3. Binding Agent
What makes the meatballs juicy is the binder, “panade“. It’s a combination of a starch and a liquid mixed in the ground meat. This technique adds moisture and prevents shrinkage. Eggs are often used in a panade as they coagulate and help to hold the meatballs together, alongside adding a fluffy texture and color.
4. Simmering vs. Baking
I prefer to bake my meatballs as opposed to simmering them in tomato sauce. This way, excess fat is left on the sheet pan rather than in your tomato sauce. By using the baking method, meatballs are usually less greasy with a nicer sear and more sturdy shape.
Tip: An added perk, you can store extra cooked meatballs in the freezer for up to 3 months.
Ingredients
- 300g Ground Regular Beef
- 150g Ground Regular Pork
- 60g Pancetta / Bacon
- 2 tbsp. (30ml) Olive Oil
- 5 Cloves of Minced Garlic
- 1 Med Onion (Small diced)
- 1 Large Egg
- 1/2 cup (125g) Whole Milk
- 1/2 cup (125g) Fine Bread Crumbs
- 1/4 cup Ground Parmesan Cheese
- 2 tbsp (30g) Italian Parsley Chopped
- 1 tbsp (15g) Dried Oregano
- 1 tsp (5g) Dried Basil
- 2 tbsp (30g) Salt
- 1 tbsp (15g) Fennel Seeds (Optional)
Directions
- In a hot pan, add oil and pancetta and render off the fat.
- Once the pancetta is slightly crispy, add in the garlic and onion and saute them until the onion is transparent. Set aside and let cool.
- In a small bowl, combine and mix breadcrumbs, egg, milk and cheese and let the mixture sit for 10 minutes. The mixture should be a thick paste. If it’s still dry, add more milk.
- In a large bowl, combine the rest of the ingredients and mix them together with your hands. (This step is very important because if you overmix, you will get tough and chewy meatballs. By using your hands, you will avoid overmixing the ingredients.)
- Shape the meatball mix into 1.5 inch balls and line them 2 inches apart onto a baking sheet and bake at 375°F for 15-20 minutes or until it’s no longer pink in the center.
- Toss them into your favorite tomato sauce and serve.
Tip: Use an ice cream scoop for quick and consistent portioning.
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