What’s the secret to making delicious meatballs? Did your Nona have a special ingredient? I think if you are making hamburgers or meatballs you must have a combination of meat for better flavor. Have you ever soaked breadcrumbs and seasonings in milk prior to incorporating it into the meat? How about searing your meatballs prior to baking them or letting them finish cooking right into your homemade sauce. Serves 4
1/4 cup whole milk
2/3 cup panko breadcrumbs
2 tablespoons dried parsley
1 tablespoon dried basil
10 oz ground beef
10 oz ground Italian sausage (could be sweet to hot, whatever you want)
1/2 cup Parmesan cheese, grated + some for garnish
1 large egg
Sea salt and pepper, to taste
2 tablespoons olive oil
In a small bowl mix together the panko breadcrumbs, parsley and basil with the milk, stir until panko breadcrumbs are moist. In another larger bowl mix together th beef, sausage, cheese, egg and panko breadcrumb mixture. Stir in salt and pepper, to taste. Best to do it with your hands. With a scoop (our scoop was small so we took 2 scoops to make our meatballs) take some meat mixture in your hands and form a meatball. Repeat until all the meat mixture is gone.
Heat your braiser or skillet (with lid) on medium/high heat then add your oil. When it sizzles add in your meatballs. Sear them on all sides until they are browned. Remember browned meat means flavor. Remove them, set aside. If you are making your sauce in the same pan drain the grease and add more olive oil. Once your sauce is done add your meatballs back in and spoon sauce over them. Cover and cook until meatballs are tender, about 8-10 minutes on med/high heat. Remove them again. Add spaghetti to sauce and mix well. Place meatballs on top with grated Parmesan cheese. Yum Yum!
You need a skillet with a lid or a braiser to make this recipe and a scooper.