Sep 10 2026
Restaurants›Kyle's American Diner›Meatballs Recipe

Meatballs Recipe

Inspired by Kyle's American Diner
Time50m
Serves4

A proper comfort dish

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Ingredients

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Meatballs

Pan Sauce (optional but recommended)

Method

Meatballs

  1. 1

    Prep ingredients

    Grate the half onion (use the large holes) and squeeze out excess juice with your hand or paper towel. Finely mince the garlic and chop the parsley. Measure the breadcrumbs and pour the milk over them; let sit 5 minutes to soften (this is a panade that keeps meatballs tender).

  2. 2

    Mix

    In a large bowl combine ground beef and ground pork. Add the softened breadcrumb mixture (milk + breadcrumbs), grated onion, minced garlic, chopped parsley, grated Parmesan, egg, Dijon, kosher salt, and black pepper. Using your hands or a fork, gently mix until just combined — avoid overworking to keep meatballs tender (about 20-30 turns).

  3. 3

    Portion

    Wet your hands lightly to prevent sticking. Portion the mixture into even portions (about 1.5 inches / golf-ball size). You should get roughly 18–22 meatballs from these quantities. Roll each portion into a smooth ball, compact but not tightly packed.

  4. 4

    Sear

    Heat a large skillet over medium-high heat and add 2 tbsp oil. When the oil shimmers, add meatballs in a single layer without overcrowding (work in batches if necessary). Brown on all sides, turning every 1–2 minutes, about 6–8 minutes total until a golden crust forms. They will not be fully cooked through. Transfer browned meatballs to a plate and keep warm.

  1. 5

    With the skillet still over medium heat, reduce heat to medium. Add butter and melt. Sprinkle the flour and stir constantly for 30–45 seconds to form a roux and cook out the raw flour taste.

  2. 6

    Slowly whisk in the broth, scraping up browned bits from the bottom of the pan. Add tomato paste, Worcestershire sauce, and red wine (if using). Bring to a gentle simmer and cook until slightly thickened, about 3–5 minutes.

  3. 7

    Return the browned meatballs and any accumulated juices to the skillet. Spoon sauce over the meatballs, cover, and simmer gently for 8–10 minutes, or until internal temperature of meatballs reaches 160°F (71°C). Taste and adjust seasoning with 1/2 tsp salt and 1/4 tsp pepper as needed. If sauce is too thin, uncover and simmer a few minutes longer to reduce; if too thick, add a splash of broth.

  4. 8

    Spoon meatballs and sauce onto plates or over pasta, mashed potatoes, or crusty bread. Sprinkle with chopped parsley and additional grated Parmesan if desired.