Ingredients:

  • 1/2 cup (50g) Panko breadcrumbs
  • 1/4 cup (60ml) Whole milk
  • 1 lb (450g) Ground Beef (80/20 blend)
  • 1 large Egg, lightly beaten
  • 1/2 cup (50g) Grated Parmesan cheese
  • 3 cloves Garlic, minced
  • 2 tbsp (8g) Fresh Italian parsley, chopped
  • 1 tsp (2g) Salt
  • 1/2 tsp (1g) Black pepper
  • 1 tsp (2g) Dried oregano

Instructions:

  1. Create the panade. Combine the panko and milk in a small bowl. Let it sit for 5–10 minutes until it forms a thick, uniform paste. Note: This prevents the breadcrumbs from absorbing juices from the meat.
  2. Prep the meat base. In a large bowl, add the ground beef, beaten egg, Parmesan, garlic, parsley, salt, pepper, and oregano.
  3. Integrate the binder. Add the soaked panko paste to the beef mixture.
  4. Mix gently. Using your hands or a fork, fold the ingredients together. Stop as soon as the streaks of milk disappear. Note: Over mixing leads to rubbery Beef Meatballs.
  5. Portion the meat. Scoop about 2 tbsp (30g) of mixture per ball.
  6. Shape carefully. Roll the mixture lightly between your palms. Do not squeeze tightly, or you'll force the air out and make them dense.
  7. Choose your heat. Bake: 400°F (200°C) for 18–22 minutes until the edges are browned and sizzling. Air Fry: 375°F (190°C) for 10–12 minutes until the exterior is mahogany. Sear: Olive oil over medium heat, flipping every 3-4 minutes until a dark brown crust forms.
  8. Verify doneness. Remove from heat when the internal temperature reaches 160°F (71°C), according to [USDA food safety guidelines](https://fdc.nal.usda.gov).
  9. Rest the meat. Let them sit for 5 minutes before serving to lock in the juices.