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Instructions
Step 1: Prep the Meatball Mixture
- Combine the binding ingredients: In a large mixing bowl, combine the breadcrumbs and milk. Let it sit for a few minutes until the breadcrumbs absorb the liquid and soften. This step ensures your meatballs stay moist and tender.
- Mix in the flavors: Add the grated Parmesan, egg, minced garlic, onion, parsley, salt, pepper, and oregano to the bowl. Mix well until evenly combined.
- Add the meat: Gently mix in the ground beef (and pork, if using). Be careful not to overmix, as this can make the meatballs tough.
Step 2: Form the Meatballs
Using your hands or a cookie scoop, shape the mixture into evenly sized balls, about 1 1/2 inches in diameter. Place them on a plate or baking sheet.
Step 3: Brown the Meatballs
- Heat the oil: In a large skillet or Dutch oven, heat olive oil over medium heat.
- Sear the meatballs: Add the meatballs in batches, being careful not to overcrowd the pan. Sear them until they are golden brown on all sides, about 2–3 minutes per side. They don’t need to be fully cooked at this stage; the goal is to develop a flavorful crust. Remove the browned meatballs and set them aside.
Step 4: Make the Sauce
- Sauté the garlic: In the same skillet or pot, add the minced garlic and cook for 1 minute until fragrant.
- Add the tomatoes and broth: Pour in the crushed tomatoes and broth. Stir to combine, scraping up any browned bits from the bottom of the pan. Season with salt, pepper, and sugar if needed.
- Simmer the sauce: Reduce the heat to low and let the sauce simmer for 5 minutes.
Step 5: Cook the Meatballs in the Sauce
- Return the meatballs to the sauce: Gently place the seared meatballs into the simmering sauce, ensuring they are submerged.
- Simmer gently: Cover the pot and let the meatballs cook in the sauce for 20–25 minutes. This slow cooking method infuses the meatballs with flavor while keeping them moist and tender.
Why This Method Works
- Moisture-Retaining Binder: The milk-soaked breadcrumbs create a panade that locks in moisture, resulting in meatballs that are soft and juicy.
- Flavor-Packed Additions: Grated onion, garlic, Parmesan, and herbs ensure that each bite is bursting with flavor.
- Searing for Depth: Browning the meatballs creates a delicious crust and adds richness to the sauce.
- Simmering in Sauce: Cooking the meatballs directly in the sauce allows them to absorb the rich tomato flavors, while the sauce picks up the savory essence of the meat.
Serving Suggestions
- Serve over spaghetti or fettuccine for a classic pairing.
- Use the meatballs in a sub sandwich with melted mozzarella.
- Pair with mashed potatoes or roasted vegetables for a hearty meal.
- Enjoy them as appetizers with toothpicks and a sprinkle of fresh parsley.
Final Thoughts
This recipe isn’t just about making great meatballs—it’s about transforming a simple dish into something extraordinary. The combination of techniques and flavors takes these meatballs to the next level, making them juicy, tender, and irresistibly delicious.
After trying this, you’ll understand why I’m never making meatballs any other way again! Give it a go, and you might just feel the same. Whether for a family dinner or a cozy night in, these meatballs are guaranteed to impress.
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