Ingredients:

  • 1 cup packed fresh bread crumbs (crusts removed)
  • 1/2 cup whole milk
  • 1 lb ground beef (80/20)
  • 1/2 lb ground pork
  • 1/2 lb ground veal
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil (for frying)
  • 28 oz marinara sauce

Instructions:

  1. Prepare the Panade: Combine bread crumbs and milk in a shallow dish. Let soak for 5-10 minutes until mushy. Gently squeeze out excess milk but leave the crumbs moist.
  2. Combine Aromatics & Binders: In a large bowl, gently mix the soaked bread, Parmesan cheese, parsley, minced garlic, and the beaten egg.
  3. Incorporate the Meats: Add the ground beef, pork, and veal to the bowl. Season generously with salt and pepper.
  4. Mix Gently: Using your hands, mix all ingredients until just combined. Stop immediately when no streaks of raw meat remain to ensure tenderness.
  5. Shape and Chill: Roll the mixture into uniform balls, about 1.5 inches (4cm) in diameter. Place them on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
  6. Brown the Meatballs: Heat olive oil in a heavy-bottomed skillet over medium-high heat. Working in batches, brown the chilled meatballs deeply on all sides (about 6–8 minutes total).
  7. Simmer in Sauce: Carefully transfer the browned meatballs directly into a pot of simmering marinara sauce.
  8. Finish Cooking: Bring the sauce to a very gentle simmer. Cover and cook for at least 45 minutes, or up to 1.5 hours, allowing the meatballs to finish cooking through (target internal temperature 160°F / 71°C).
  9. Rest and Serve: Let the meatballs rest in the sauce for 10 minutes before serving hot with pasta or on a sandwich.