Meatballs Recipe

Tear the bread into small pieces and place in a bowl. Pour the milk over the bread, press down to fully soak. Let sit for 5–10 minutes until the milk is absorbed and the mixture is a smooth paste; break up any large pieces with a fork or your fingers.

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the diced onion and a pinch of salt and sauté until translucent and beginning to soften, about 4–5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Remove from heat and let cool slightly.

Place the ground beef, pork sausage (casings removed), and ground veal in a large mixing bowl.

Add the cooled sautéed onion and garlic to the bowl.

Add the soaked panade (squeeze gently to remove any excess milk, then add paste to the bowl), the grated Parmesan, chopped parsley, egg, salt, and pepper.

Using clean hands or a sturdy spoon, gently combine the mixture until just evenly mixed—do not overwork, about 30–60 seconds of folding. The mixture should be cohesive but still tender.

Line a baking sheet with parchment or lightly oil it. Using a small scoop or tablespoon, portion the mixture into 1 1/4–1 1/2 inch rounds (about 1.5 ounces each) to yield approximately 18–20 meatballs for the quantities listed.

Roll each portion gently between your palms to form smooth meatballs; avoid compacting them tightly to keep them tender.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter (optional) and let the fat heat until shimmering.

Working in batches to avoid crowding, add meatballs to the skillet and cook, turning occasionally, until evenly browned on all sides, about 6–8 minutes total per batch. Use tongs or a spoon to rotate them gently so they brown without breaking.

If you plan to finish the meatballs in sauce: transfer browned meatballs to a simmering pot of marinara and cook gently in the sauce for 15–20 minutes until cooked through (internal temperature 160°F / 71°C). If serving immediately without sauce: lower heat to medium, cover the skillet, and cook an additional 6–8 minutes, turning once, until internal temperature reaches 160°F / 71°C.

Remove meatballs to a plate and let rest 5 minutes. Spoon any pan juices over the meatballs.

Transfer meatballs to a serving platter or into warmed sauce. Garnish with chopped parsley and extra grated Parmesan, if desired. Serve with pasta, polenta, or crusty bread.