Ingredients:

  • 1 lb ground beef (80/20)
  • 0.5 lb ground pork
  • 0.75 cup panko breadcrumbs
  • 0.33 cup whole milk
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 1 large egg, beaten
  • 3 cloves garlic, grated into a paste
  • 0.25 cup fresh Italian parsley, finely minced
  • 2 tbsp fresh basil, chiffonade
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. In a large mixing bowl, combine the panko breadcrumbs and milk. Let the mixture hydrate for 5 minutes until the breadcrumbs have fully absorbed the liquid and formed a thick paste (panade).
  2. Add the beaten egg, grated garlic paste, minced parsley, basil, and Parmigiano-Reggiano to the panade. Whisk until a uniform slurry forms.
  3. Incorporate the ground beef and ground pork into the bowl. Use a light-touch folding method to mix the ingredients without over-compressing the meat proteins.
  4. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  5. Using a 1.5 tablespoon mechanical cookie scoop, portion the meat mixture and gently roll into spheres roughly 1.5 inches in diameter.
  6. Arrange the meatballs on the prepared baking sheet. Bake for 20 minutes or until the exterior is deeply browned and the internal temperature reaches 165°F.