I haven’t even made this recipe and I can tell it’s off just because of the Panade. Really, Chris?
Basic formula for a Panade is 1 cup starch (Panko in this recipe) and 1 cup liquid (Milk in this recipe). Combine those and let sit about 10 minutes for liquid to really be absorbed. Discard excess liquid, then use only 1/2 cup of Panade per 1 lb. of meat, along with eggs (for binding-not liquid), spices, oil, etc.
Do that, then add to recipe with other ingredients and you should have super-moist meatballs. Also, if you don’t want the extra dairy you can use milk-substitutes, or stock, or even water.
Do this and you won’t have to guess at how much to decrease breadcrumbs, or adding more expensive parmesan to get the moistness, especially on what is supposed to be a quick, inexpensive weekday meal.
A+ for the baking idea. Browning meatballs on stovetop is a pain.
The Good, the Bad and the Ugly – Great tip to initially mix only a small part of meat with the other ingredients. And yes, great suggestion to bake them in the oven. So much easier and healthier than frying. My one addition is a tsp of Dijon. Now the bad and ugly: Way too much panko. I want meatballs not breadballs. Cut crumbs to 1/2 cup but double the parm. I made 12 balls, and baked in a casserole dish, snuggled close together, instead of a baking sheet. They stay more moist that way. I used half beef and half pork for better flavour and texture.
Actually quite a delicious recipe, but I recommend using less panko and slightly more parmesan, and I rolled them smaller into polpettini, as we didn’t want the giant size 1/8 lb meatballs in the recipe. We found that large size unappealing, I decided to rolled them at about 1″ diam..I also added a little more parmesan -used1-1/2 oz in total , and about 1 c panko which is 1/2c less than the recipe . I knew instinctively that 1-1/2c cups of panko was too much! The ratio should be at most 1 cup panko or even 3/4c to 1 lb of meat. . When smaller, theese brown quite fast, and are light and delicious. Not bready or like matzah balls at all. I served them with penne in a creamy ricotta tomato-red pepper sauce – – outrageously delicious – – and then we had the leftovers as scrumptious meatball heroes in pannini rolls. A big hit with my husband, I’ve made them several times over the last few months. I get about 18 small meatballs out of this recipe the way I do it-and one plate might have 3 or 4 small ones – they are light and fresh tasting. I do recommend trying them as smaller meatballs–easier to eat, nice proportion of cheese to meat flavor and more appetizing than a gigantic meatball you have to break up with your fork .
Use more meat or cut back on the breadcrumbs! I use a whole pack of the organic ground beef from Costco (about 1.3 lb) with the rest of the ingredients staying the same. I think you could even go for 1.5 lb and still get moist meatballs! To make the meal even easier, I use my 1/3c cookie scoop (which is smaller than is recommended here) and get about 12 meatballs from 1.3 lb of meat. I cook for 10 mins on one side and 5 on the other.
I typically love making recipes from BA for my wife. I made this for her birthday dinner, big mistake. Chris Morocco you never let me down before, we love your recipes. Whoever said matzahball in another review could not be more right. Please revise this recipe so others don’t make this same mistake. They tasted like glue covered meat.
The best part of this recipe is where it said to not mix completely as there were small pockets not infiltrated by bread to ruin the meat.
P.s. I only used 2/3 of the recommended panko and it still turned out like this.
Please fix this recipe!
Amazing recipe! Very cheerful, super yummy!
Everyone loved them. I made slight adjustments following other reviews (less panko). Added parsley, fresh garlic, onion and fennel seeds. Was soooo good. Will make again.
So so good! I’ve made a million meatball recipes and this will be my new go-to. I used ground turkey and made more than the recipe said (ie made smaller ones vs bigger) and also used half the bread crumbs based on the other reviews.
AMAZING!!!! This recipe seemed so simple but after ready the reviews, I was curious. They weren’t lying! These meatballs were so moist inside with a crispy exterior. They are delicious on their own with marinara sauce or served in a hoagie topped with cheese. I’ll be making these often!! Thank you for this amazing recipe!
Freaking delicious. Easy to make & so flavorful. Well done, BA.
Amazing! My new go-to for a meatball recipe. So tender and tasty.
This is not JohnC this is his wife TinaC. My husband has made the best meatballs for the past 25-years, we have them every Christmas (it takes forever to make, I know I’m his su chef).
When he found Chris’ Weeknight Meatball Recipe and wanted to try it, I was skeptical.
I am not skeptical now, they were easy to make and tastes GREAT!
Thank you Chris!
Way too many breadcrumbs. Otherwise mostly tasty. I’ll do 3/4 cup panko next time and see how that works
Made these for dinner and they were so easy and very delicious. Loved how straightforward the process was and the ingredients were minimalist. I made with all ground pork (that’s what I had on hand) and they were so good- looking forward to trying with beef next time.
We love these meatballs- they are tender and tasty and are done so fast. I often use Impossible Burger and almond milk and they come out great too. The texture is best when the panko and milk really come together to form a panade, then it will combine with the meat and keep them tender and juicy.