3 Meat Recipe

Soak breadcrumbs

Place panko breadcrumbs in a small bowl and stir in the milk. Let sit 3–5 minutes until softened.

In a large bowl combine ground beef, ground pork, and ground Italian sausage. Sprinkle salt, black pepper, garlic powder, and onion powder over the meat.

Add the softened panko, beaten egg, and chopped parsley to the meat. Using clean hands or a spatula, gently mix until ingredients are evenly distributed. Do not overwork — mix until just combined (about 20–30 turns).

Form the mixture into 4 even patties (about 5–6 ounces each) or into 8 smaller meatballs depending on desired serving size. Press a slight dimple in the center of each patty to prevent doming during cooking.

Heat a large skillet over medium-high heat. Add 1 tablespoon oil. When shimmering, add half the patties (do not crowd). Cook 3–4 minutes without moving until a deep brown crust forms.

Flip patties and add 1 tablespoon oil and 1 tablespoon butter to the pan (or just oil if preferred). Reduce heat to medium. Cook another 3–4 minutes for medium doneness (internal temp 150–155°F/65–68°C) or longer for well done. If using meatballs, brown on all sides for 5–6 minutes total.

Remove cooked patties to a plate and keep warm. Repeat with remaining patties, adding oil if needed.

Return all patties to the skillet and pour in beef broth and Worcestershire sauce. Add thyme sprigs if using. Bring to a gentle simmer and spoon pan juices over the meat. Simmer 2–3 minutes to finish cooking and reduce sauce slightly.

Remove thyme sprigs. Stir in butter and lemon juice (if using) into the pan sauce to finish and gloss the sauce. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Place patties/meatballs over mashed potatoes or with crusty bread. Spoon pan sauce over top and garnish with chopped parsley.

Serve immediately. Leftovers keep covered in the refrigerator up to 3 days.