Add Meatballs Recipe
Make Add Meatballs Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Optional: Sauce for finishing / serving
Method
Meatballs
- 1
Soak breadcrumbs
In a small bowl, combine the fresh breadcrumbs and whole milk. Stir and let sit for 5 minutes until the crumbs absorb the milk and become a moist paste (panade).
- 2
- 3
Mix meatball mixture
In a large bowl, add the ground beef and ground pork. Add the soaked breadcrumbs (panade), minced onion, minced garlic, grated Parmesan, chopped parsley, dried oregano, kosher salt, and black pepper. Crack in the egg. Using clean hands or a fork, gently combine the ingredients until just mixed — avoid overworking to keep meatballs tender (about 20–30 gentle folds).
- 4
Portion and shape
Line a baking sheet with parchment or wax paper. Using a 1.5 tablespoon scoop or your hands, portion the mixture into equal pieces (makes roughly 18–20 meatballs). Roll each portion gently between your palms to form compact, but not overly dense, spheres about 1 to 1 1/4 inches in diameter. Place on the prepared sheet.
- 5
Cook the meatballs
Heat a large skillet over medium heat and add the olive oil. When the oil shimmers, add meatballs in a single layer without overcrowding (work in batches if necessary). Cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes total (internal temperature 160°F/71°C). If meatballs brown too quickly before cooking through, lower heat to medium-low and cover for a few minutes to finish cooking.
- 6
Finish in sauce (optional)
If using marinara, pour about 1/2 cup of sauce into the skillet and nestle the cooked meatballs into the sauce. Reduce heat to low, cover, and simmer for 8–10 minutes so flavors meld and meatballs finish cooking evenly. For serving, transfer meatballs and sauce to a platter or directly onto pasta.
Serve
- 7
Arrange meatballs on a serving dish or over cooked pasta. Spoon warmed marinara over the top if desired.
- 8
Garnish with chiffonade basil and a sprinkle of grated Parmesan. Serve immediately.
