When it comes to meatballs, I’ve tried tons of different things to get just the right flavor and texture. I’ve used different kinds of meat, I’ve baked ’em, broiled ’em, simmered ’em…hell, I’ve even fried the things! But the recipe I love the most is this all beef meatball recipe that keeps things nice and simple.
This recipe has two tricks up its sleeve: milk-soaked panko bread crumbs and egg white. The milk-soaked panko bread crumbs keep the meatballs moist and tender, and the use of an egg white as a binder (instead of the whole egg) keeps everything really light, and prevents the meatballs from becoming dense or tough.
There’s not much else to say about these little flavor bombs. They’re easy, they’re delicious, and they’ll turn your store bought pasta and sauce into something really cozy and special. Here’s how to get ’em going:
The Best Meatballs
- 1 lb ground beef I prefer 88/12
- 1/3 cup panko bread crumbs
- 1/3 cup milk
- 1.5 tsp garlic powder
- 1 tsp chili flakes
- 1/2 tsp dried oregano
- 1/2 tsp onion powder
- 1 egg white
- salt & pepper to taste
- olive oil
- pasta sauce homemade or store bought
To a mixing bowl, add the bread crumbs and milk. Let the bread crumbs soak up the milk while you measure out the next ingredients.
Add the garlic powder, chili flakes, dried oregano, onion powder and a generous pinch of salt and pepper to the bowl along with the beef. Using a fork and a light hand, gently combine the ingredients in the bowl to distribute them as evenly as you can.
Now, add the egg white and finish brining the meat mixture together, taking care not to over mix.
Using your hands, form meatballs a little larger than golf balls and pop them on a baking sheet (they should be touching) and stick them in the fridge to chill for half an hour.
Preheat an oven t 450F/210 FAN.
Before baking, transfer the meatballs to an olive oil-coated baking sheet and generously season the tops of the meatballs with salt and pepper and more olive oil. Bake for 15 minutes, until browned on top.
While the meatballs bake, bring whatever sauce you're using to a simmer. Plop the meatballs into the simmering sauce and finish cooking for about 10 minutes. Serve hot.