I've tried dozens of meatball recipes over the years and, while some of them came CLOSE to what I was looking for, there was always something missing.

Well, I'm thrilled to say THIS meatball recipe is absolutely perfect in every way. First of all they ARE delicious, secondly, they have a WONDERFUL texture right out of the pan, yet they do NOT fall apart after 2-3 hours in a sauce either. Oh yes, and they freeze exceptionally well too!! What more can you ask for?


1 pound ground beef (80% lean)
1 pound bulk Italian sausage
1 small onion chopped fine
2 teaspoons salt
1/2 teaspoon black pepper
2 cloves garlic minced
1/4 teaspoon cayenne pepper
2 eggs (beaten well)
1 cup grated parmesan cheese
1 cup Panko bead crumbs
1/2 cup cold water

Saute onions in 2 tablespoons vegetable oil until they just start to get golden edges. Add the garlic, stir and cook another 30 seconds. Remove from heat and set aside to cool a little. I throw in a half cup or so of very thinly sliced green onions (if I have them) but it isn't necessary.

In a large bowl, mix (with your hands) the meat, eggs, cheese, salt, pepper, Panko bread crumbs and cayenne. Add the cooled onions and garlic and cold water. Mix with hands until well combined (it will seem wet and sticky, but thats OK).

Shape into 2" meatballs and place (on waxed paper) in the fridge for about an hour. After an hour in the fridge, you can roll them into better (rounder) meatballs if you want, but that's not necessary at all.

Brown the chilled meatballs (in a large frying pan with a little vegetable oil) until they are nice and brown on both sides, then bake at 350 for 15 minutes. That's it !!!

Eat them right away, or freeze them or put them in a sauce. They are very versatile. I hope you like them as much as we do !!!



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