Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1/2 cup Panko breadcrumbs
  • 1/3 cup whole milk
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp high-smoke point oil

Instructions:

  1. Combine panko and milk in your large bowl. Let this sit for 5 minutes until it forms a thick paste.
  2. Add the egg, parmesan, garlic, Italian seasoning, salt, and pepper to the paste. Mixing the flavors into the panade first ensures even distribution throughout the meat.
  3. Add the ground beef and parsley to the bowl. Use your hands but stop the moment it looks uniform to avoid overworking the protein.
  4. Roll the mixture into balls about 1.5 inches in diameter. Wet your hands slightly to prevent the meat from sticking to your palms.
  5. Add oil to your skillet over medium heat. Cook until the oil shimmers and a drop of water flicked in sizzles instantly.
  6. Place meatballs in the pan, leaving space between them. Cook for 3 minutes until a brown crust forms on the bottom.
  7. Use tongs to gently turn the meatballs. Cook for another 3-4 mins until browned on all sides.
  8. Reduce heat to medium low and cover the pan. Cook for 5-7 mins until the internal temp hits 165°F.
  9. Remove from the pan and let sit for 5 minutes. This allows the juices to redistribute so they don't leak out when you bite in.