Ribeye Meatballs* Recipe

Soak breadcrumbs

In a small bowl combine the panko breadcrumbs and whole milk. Let sit for 5 minutes until the panko absorbs the milk and becomes soft.

Combine aromatics

Finely mince the shallot and garlic. In a mixing bowl add the minced shallot, minced garlic, chopped parsley, grated Parmesan, Worcestershire sauce, Dijon mustard, kosher salt and freshly ground black pepper. Stir to combine.

Mix meatball mixture

Add the ground ribeye to the bowl with the aromatics. Add the soaked panko and the egg. Using clean hands or a fork, gently mix until just combined — avoid overworking to keep meatballs tender. Mixture should hold together when pressed; if too wet add up to 2 tablespoons more panko, if too dry add a teaspoon of water or milk.

Shape meatballs

Portion the mixture into 1 1/4-inch (about 1.5 tablespoon) portions for small meatballs or 2-inch (about 2.5 tablespoons) portions for larger meatballs. Roll gently between your palms to form smooth balls. You should get about 18 small meatballs or 10–12 larger ones from 1 lb.

Chill (optional)

For best shape and searing, place the formed meatballs on a parchment-lined tray and chill in the refrigerator 15–30 minutes. This helps them hold together when cooking.

Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat. When oil is shimmering (but not smoking), add the meatballs in a single layer without crowding; cook in batches if necessary.

Sear the meatballs, turning occasionally, until browned on all sides, about 6–8 minutes total depending on size. Use tongs or a spoon to gently roll them. If you chilled them, the exterior will brown without falling apart.

Once browned, transfer the meatballs to a plate and tent with foil while you make the pan sauce (or keep warm in a low oven at 200°F / 95°C). Reserve any browned bits and fat in the pan for the sauce.

With the skillet still over medium heat, add the unsalted butter. When melted, add the minced shallot and cook until softened, about 1–2 minutes.

Pour in the red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by half, about 2–3 minutes. (If you prefer no alcohol, use an equal amount of beef stock and skip the wine step.)

Add the beef stock and thyme; simmer until reduced and slightly thickened, about 3–4 minutes.

Lower the heat and stir in the heavy cream. Taste and season with the 1/4 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently 1–2 minutes until sauce coats the back of a spoon.

Return the meatballs to the pan, spooning sauce over them. Simmer 3–5 minutes until meatballs are cooked through (internal temperature 160°F / 71°C for ground beef) and warmed through. Turn meatballs in the sauce to glaze evenly.

Transfer meatballs to a serving platter or serve directly from skillet. Spoon extra sauce over the top. Garnish with chopped parsley and a sprinkle of grated Parmesan if desired.

Suggested serving ideas: serve over mashed potatoes, creamy polenta, egg noodles, risotto, or inside toasted rolls as sandwiches.

Leftovers: refrigerate in an airtight container up to 3 days; reheat gently in a skillet with a splash of stock or in a 325°F (160°C) oven until warmed through.