Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 lb lean ground pork
  • 1/2 cup finely grated Pecorino Romano cheese
  • 1/4 cup fresh Italian parsley, minced
  • 2 cloves garlic, minced
  • 1 tsp dried fennel seed, crushed
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp red pepper flakes
  • 1/2 cup fresh white breadcrumbs, crusts removed
  • 1/3 cup whole milk
  • 2 large eggs, lightly beaten
  • 1 tbsp olive oil

Instructions:

  1. Combine the fresh breadcrumbs and milk in a small bowl. Mash with a fork until it forms a smooth, thick paste. Let this sit for 5 minutes to fully hydrate.
  2. In a large stainless steel mixing bowl, combine the lean ground beef, lean ground pork, Pecorino Romano cheese, minced parsley, minced garlic, crushed fennel seed, salt, black pepper, and red pepper flakes.
  3. Add the prepared panade and beaten eggs to the meat mixture. Gently fold the ingredients together using your hands until just combined; do not over-mix to avoid a rubbery texture.
  4. Form the mixture into 1.5-inch balls using a cookie scoop or tablespoon for uniform sizing.
  5. For the skillet method: Heat a tablespoon of olive oil over medium-high heat and brown the meatballs for 3-4 minutes per side until a mahogany crust forms. For the baked method: Place on a parchment-lined baking sheet at 400°F (200°C) for 15-20 minutes until the internal temperature reaches 165°F (74°C).