Prime Steakhouse Meatballs Recipe

Prep and mix

In a small bowl, soak the bread crumbs with the whole milk and let sit 5 minutes until softened. In a large mixing bowl combine the ground beef and ground pork. Add the soaked bread crumbs (including any excess milk), grated Parmigiano-Reggiano, minced garlic, minced shallot, Worcestershire sauce, chopped parsley, egg, Kosher salt, and black pepper. Using your hands or a spoon, gently mix until just combined — avoid overworking to keep meatballs tender (about 20–30 rotations).

Portion

Portion the mixture into roughly 1.5-ounce (about 1.5-inch) meatballs for appetizer size — you should get 16–18 meatballs. Roll gently between your palms to form smooth spheres and place them on a tray or baking sheet lined with parchment.

Sear

Heat a large skillet over medium-high heat and add the neutral oil. When the oil shimmers, add meatballs in a single layer without crowding (work in batches). Sear, turning occasionally, until a deep brown crust forms on most sides, about 6–8 minutes total per batch.

Finish cooking

Lower heat to medium-low, add 1/4 cup water to the skillet and cover loosely with a lid to finish cooking through, about 6–8 minutes more (internal temperature should reach 160°F / 71°C). Remove meatballs to a warm plate and tent with foil while you finish remaining batches. If desired, return all meatballs to pan and briefly toss in pan juices to glaze before serving.

In a small bowl, whisk together mayonnaise, sweet Thai chili sauce, grated garlic, lime juice, fish sauce (if using), smoked paprika, and salt until smooth. Taste and adjust seasoning — add a touch more chili sauce for sweetness/heat or lime for brightness. Refrigerate until ready to serve (at least 15 minutes to let flavors meld).

In a bowl, toss the halved heirloom cherry tomatoes and chopped radicchio with extra-virgin olive oil, red wine vinegar, and a pinch of sea salt. Toss gently to combine so tomatoes remain intact.

To plate: lay a small bed of the tomato–radicchio salad on each serving plate. Arrange 4–6 warm meatballs over the salad (adjust quantity per servings). Drizzle or dot the Sweet Thai Chili Garlic Aioli over the meatballs and salad. Finish with a scattering of microgreens or chopped chives and an extra grind of black pepper. Serve immediately.