Sunday Italian Meatballs

12-14
Servings
45m
Prep Time
20m
Cook Time
1h 5m
Ready In


"Chef Michael Lombardi shares a couple of his well-guarded meatball secrets. The first: panada. Made of eggs, bread, some type of liquid and occasionally cheese (in this case, ricotta) to create a binder, the paste-like mixture adds moisture, keeps the meat tender and ups the architectural integrity of the meatball. The second: don’t overwork the meat. Mix the ingredients until they’re just combined for the most melt-in-your-mouth meatballs and mangià!"

Original recipe yields 12-14 servings
OK
  • FOR MEAT MIX
  • For the Panada Mix

Nutritional

  • Serving Size: 1 (159.1 g)
  • Calories 371.8
  • Total Fat - 22.4 g
  • Saturated Fat - 9.8 g
  • Cholesterol - 124.5 mg
  • Sodium - 986.3 mg
  • Total Carbohydrate - 10.3 g
  • Dietary Fiber - 1.7 g
  • Sugars - 1.9 g
  • Protein - 31.8 g
  • Calcium - 398.2 mg
  • Iron - 3 mg
  • Vitamin C - 6.9 mg
  • Thiamin - 0.4 mg

For the Panada Mix


Step 1

Add all of the panada ingredients together and let soak for at least 30 minutes (this can also be set up overnight).

Step 2

Crush the mixture together with your hands to make a thick paste (or put all of the ingredients in the food processor).

For the Meat Mix


Step 3

Mix all of the meat and spices together, while working the meat as little as possible.

For the Meatballs


Step 4

Mix the meat mix with the panada mix by hand until it is all incorporated and well dispersed. Again, do not overwork the meat or else the final product won't be as tender.

Step 5

Let the mix sit in the bowl for at least 15 minutes and then scoop or hand roll into meatballs.

Step 6

Fry the meatballs on the stove top in grapeseed oil, turning to brown all sides. (if you don't want to fry them, place them in a 450 degree oven and cook them until the outsides are brown and the meatballs are firm enough to not break apart — around medium rare)

Step 7

Add the meatballs into your favorite tomato sauce and serve.

Tips & Variations


No special items needed.

Related

Marramamba

I thought the Panama made for a tender beautiful meatball and we truly enjoyed the dish

review by:
(17 Jun 2021)