meatballs
Ingredients
- 1 lb ground beef chuck (80/20 blend)
- 1/2 lb ground pork
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 cup panko breadcrumbs
- 1/4 cup whole milk
- 2 large eggs
- 4 cloves garlic, minced
- 2 tbsp fresh Italian parsley, finely chopped
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes
- 2 tbsp olive oil
- 1 cup marinara sauce
Instructions
- Soak panko in milk for 2 minutes until paste-like, then combine with ground beef, ground pork, Parmigiano-Reggiano, eggs, minced garlic, parsley, salt, pepper, and red pepper flakes in a large bowl. Mix gently with your hands for 1-2 minutes until just combined—do not overwork or meatballs will be tough.
- Form mixture into 12-16 golf ball-sized meatballs (approximately 1.5 oz each), rolling gently between your palms. Place on a parchment-lined tray and refrigerate for 10 minutes.
- Heat olive oil in a large skillet over medium-high heat until it shimmers (approximately 350°F). Working in batches, carefully place meatballs in the pan without crowding.
- Sear meatballs for 3-4 minutes per side until deep golden-brown crust forms, turning only once. Transfer seared meatballs to a plate.
- Return all meatballs to the skillet, reduce heat to medium, and add marinara sauce, tilting pan to coat meatballs evenly.
- Cover skillet partially and simmer for 12-15 minutes, gently rolling meatballs halfway through, until internal temperature reaches 160°F when measured with an instant-read thermometer inserted into the thickest part of a meatball.
- Remove from heat and let rest in sauce for 3 minutes before serving to allow flavors to meld and allow carryover cooking to complete.
Inspired by Kenny Johnson’s winning meatballs. This is a plausible recreation, not the chef’s original recipe.