Description
Learn how to make the ultimate tender, melt-in-your-mouth Italian meatballs using the classic milk-soaked bread (panade) and egg binder technique to lock in moisture and prevent falling apart.
Ingredients
1 lb (450g) ground beef (80/20 or 85/15 blend)
1/2 lb (225g) ground pork
2 slices white sandwich bread (crusts removed and torn into small pieces)
1/3 cup whole milk
1 large egg (lightly beaten)
1/2 cup freshly grated Parmesan cheese
3 cloves garlic (minced)
1/4 cup fresh Italian parsley (finely chopped)
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon dried oregano
2 tablespoons olive oil (for searing or baking)
Instructions
Make the Panade Binder: In a small bowl, combine the torn bread pieces and whole milk. Mash with a fork and let sit for 5 to 10 minutes until a smooth, thick paste forms.
Mix the Binders and Seasonings: In a separate large mixing bowl, whisk together the beaten egg, Parmesan cheese, minced garlic, chopped parsley, kosher salt, black pepper, oregano, and the prepared bread panade until thoroughly blended.
Add the Meat: Add the ground beef and ground pork to the bowl with the binder mixture.
Gently Combine: Using clean hands or a fork, gently fold and combine the ingredients just until incorporated. Do not squeeze or overmix, as this makes the meatballs tough.
Shape the Meatballs: Scoop and gently roll the mixture into roughly 1.5-inch balls (makes about 18 to 20 meatballs).
Cook: Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides for 6 to 8 minutes, then simmer in your favorite marinara sauce for 15 to 20 minutes until the internal temperature reaches 165°F (74°C). (Alternatively, bake on a lined baking sheet at 400°F / 200°C for 18 to 20 minutes).
Notes
Do not overwork the meat: Overworking ground meat tightens the protein fibers, resulting in dense meatballs. Mix gently just until the binder is distributed.
Gluten-Free Swap: Replace the white bread with 1/2 cup of gluten-free rolled oats pulsed into fine crumbs or gluten-free bread slices.
Egg-Free Swap: Replace the egg with 3 tablespoons of chickpea aquafaba brine.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop / Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 3 meatballs
- Calories: 310 kcal
- Sugar: 1 g
- Sodium: 540 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 95 mg
Keywords: what is a binder in cooking, meatball binder, panade meatballs, juicy homemade meatballs