Ingredients
Equipment
Method
- Place the fresh breadcrumbs in a small bowl and pour the milk over them. Let this mixture sit for about 10 minutes until the bread fully absorbs the liquid. This technique, called a panade, is the secret weapon for tender meatballs.
- In a large mixing bowl, combine the ground beef and ground pork. Break up any large clumps with your fingers to help the meats blend evenly. Using cold meat straight from the refrigerator makes mixing easier.
- Squeeze any excess milk from the soaked breadcrumbs and add them to the meat. Add the beaten eggs, minced garlic, Parmesan cheese, parsley, and basil.
- Sprinkle the salt, black pepper, and red pepper flakes over the mixture. Use your hands to gently combine everything until just incorporated. Stop as soon as you no longer see streaks of individual ingredients to avoid tough meatballs.
- Wet your hands slightly to prevent sticking, then portion the mixture into golf ball sized rounds. You should get approximately 24 meatballs. Roll each portion gently between your palms to form smooth spheres.
- Preheat your oven to 400 degrees Fahrenheit.
- Heat olive oil in a large skillet over medium high heat until shimmering. Working in batches to avoid crowding, add meatballs and cook for 2 to 3 minutes per side until deep golden brown on at least two sides.
- Transfer seared meatballs to a baking sheet fitted with a wire rack. Bake for 12 to 15 minutes until the internal temperature reaches 165 degrees Fahrenheit.
- Remove meatballs from the oven and let them rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat.
Notes
For even more flavor, simmer your finished polpette in marinara sauce for 15 to 20 minutes before serving. The meatballs absorb some of the sauce while adding their meaty richness back into it. Cooked polpette keep well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.