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Make the Panade<\/h3>\n \ud83d\udc49 PRO TIP:<\/strong> \u201cPanade\u201d is simply a mixture of bread and milk combined to form a paste. Panade is used in many ground meat recipes to keep the mixture moist and tender. Almost any kind of bread works for panade, and the liquid can be milk, buttermilk, half and half, or heavy cream. Water is not a substitute for dairy in panade.<\/p>\n\nIn a large mixing bowl, combine the cubed Italian style bread and milk. Set aside for 2-3 minutes until bread is softened.<\/li>\n Using your fingers or a potato masher, mix the bread and milk until thoroughly combined.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n
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Mix and Bake the Meatballs<\/h3>\n \ud83d\udc49 PRO TIP:<\/strong> I use my hands for mixing the meatballs. Just take off your rings and get right in there. However, you can easily use a stand mixer with a paddle attachment at low speed to mix the ingredients together. Whichever you choose, be sure to mix lightly just until everything is barely combined. Over-mixing meatballs causes them to be tough.<\/p>\n\n
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STEP 5.<\/strong><\/figcaption><\/figure>\n\ud83d\udc49 PRO TIP: <\/strong>I find it easier to divide the meatballs by forming one large disk and cutting it into 8 pieces. Then shape each piece into a ball.<\/p>\n<\/div>\n<\/div>\n\nTo the bread-milk mixture, add all remaining ingredients for the meatballs. Mix until combined.<\/li>\n Turn the mixture out on a board and divide into 8 equal pieces. Shape the pieces into large meatballs. (Tip: It\u2019s easier to shape the meatballs if you wet your hands first.)<\/li>\n Place the meatballs on the prepared baking sheet and drizzle with olive oil.<\/li>\n Bake for 15 to 20 minutes, or until golden brown.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n
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Prepare the Sauce<\/h3>\n\nWhile the meatballs bake, prepare the sauce. In a large pan (large enough to hold the sauce and meatballs) heat the olive oil over medium high heat.<\/li>\n Add the onions and cook 4-5 minutes. Add the garlic and cook for one additional minute.<\/li>\n Add the passata (or tomatoes), oregano, basil, salt, and pepper. Cook, stirring frequently, until you remove the meatballs from the oven.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n
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Combine the Meatballs and Sauce<\/h3>\n\nTransfer the browned meatballs to the pan with the tomato sauce. Spoon tomato sauce over the meatballs. Reduce the heat to a steady simmer and cover the pan.<\/li>\n Cook for 30 minutes or until the meatballs are cooked through (they\u2019ll register an internal temperature of 160\u00b0F on an instant-read thermometer).<\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n
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Cook the Pasta and Serve<\/h3>\n\nWhile the meatballs and sauce are simmering, cook the pasta according to its package directions.<\/li>\n Serve one meatball per person, along with some of the sauce over a serving of pasta. Top with shaved Parmesan or Romano cheese if desired.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n
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Recipe Tips<\/h2>\n\nDon\u2019t skip the panade (bread and milk) step. It makes the meatballs incredibly tender.<\/li>\n If you don\u2019t have Romano cheese, Parmesan works just as well.<\/li>\n Easy to make ahead! These meatballs reheat beautifully. You can store them in the fridge up to 5 days or freeze for up to 3 months.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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Recipe Variations and Substitutions<\/h2>\n\nFresh herbs can be used instead of dried; just triple the amount.<\/li>\n If you\u2019re really short on time, use a good quality purchased marinara sauce.<\/li>\n No Italian bread? Use white sandwich bread instead.<\/li>\n Try penne, rigatoni, or linguini instead of spaghetti.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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How to Serve<\/h2>\n Serve one meatball per person, along with some of the sauce, over a serving of pasta. Top with shaved Parmesan or Romano cheese if desired. These meatballs are also delicious when served on their own. Skip the pasta, put one meatball in a bowl with some of the tomato sauce, top with cheese, and serve with garlic bread on the side.<\/p>\n<\/div>\n<\/div>\n
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Storing Leftovers<\/h2>\n Store leftover meatballs and sauce in a tightly closed container in the refrigerator for up to 5 days.<\/p>\n
To freeze, allow the meatballs and sauce to cool completely. Transfer to a freezer-safe container and freeze for up to 3 months. To serve, thaw overnight in the refrigerator. Reheat gently over very low heat (you may need to add a few tablespoons of water to the sauce).<\/p>\n<\/div>\n<\/div>\n\n
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More Pasta Recipes You\u2019ll Like<\/h2>\n\n
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Questions About Jumbo Meatballs and Spaghetti<\/h2>\n\n
Can I make this recipe into regular sized meatballs?<\/strong> <\/p>\nWell, sure, but it won\u2019t be nearly as much fun. To make regular meatballs, divide the meat mixture into about 24-32 pieces, form the meatballs, and bake for about 10 minutes. Proceed with the rest of the recipe.<\/p>\n<\/p><\/div>\n
Can I use lowfat milk and lean ground beef in this recipe?<\/strong> <\/p>\nFor a tender, juicy, moist meatball, I really recommend you use whole milk and 80-20 ground beef. You can substitute lower fat products if you insist, but your recipe will not turn out the same.<\/p>\n<\/p><\/div>\n
What\u2019s the difference between Romano and Parmesan cheeses?<\/strong> <\/p>\nBoth Parmesan and Romano are traditional Italian cheeses. Parmesan is a cow\u2019s milk cheese. Romano is a sheep\u2019s milk cheese with a higher moisture and fat content. Romano also has a stronger, saltier taste.<\/p>\n<\/p><\/div>\n
What\u2019s the secret to moist, tender meatballs?<\/strong> <\/p>\nThe secret to cooking meatballs that are tender and moist with a lovely texture is higher fat content meat, eggs, bread, and milk. Don\u2019t skip or substitute those ingredients. Lean meats and low-fat dairy just simply won\u2019t produce the same results.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n
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Have a question or thought to share?<\/h3>\n If you have a question about the recipe or if you\u2019ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.<\/p>\n
Thank you for stopping by. It means a lot to have you here.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Recipe<\/h2>\n\n
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Make the Panade:<\/h4>\n\n\nIn a large mixing bowl, combine the cubed Italian style bread and milk. Set aside for 2-3 minutes until bread is softened.<\/span><\/p>\n3 cups white Italian style bread, <\/span>1 cup whole milk<\/span><\/p>\n<\/li>\n\nUsing your fingers or a potato masher, mix the bread and milk until thoroughly combined.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
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Mix and Bake the Meatballs<\/h4>\n\n\nTo the bread-milk mixture, add all remaining ingredients for the meatballs. Mix until combined.<\/p>\n
1 \u00bc pound ground beef, <\/span>1 pound mild Italian sausage, <\/span>1 egg, <\/span>\u00bd medium onion, <\/span>4 tablespoons dried parsley flakes, <\/span>1 teaspoon dried oregano, <\/span>3 ounces finely grated Romano cheese, <\/span>1 cup whole milk Ricotta cheese, <\/span>1 \u00bd teaspoons kosher salt, <\/span>\u00bd teaspoon ground black pepper<\/span><\/p>\n<\/li>\n\nTurn the mixture out on a board and divide into 8 equal pieces. Shape the pieces into large meatballs.<\/p>\n<\/li>\n
\nPlace the meatballs on the prepared baking sheet and drizzle with olive oil.<\/p>\n<\/li>\n
\nBake for 15 to 20 minutes or until golden brown.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
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Prepare the Sauce<\/h4>\n\n\nWhile the meatballs bake, prepare the sauce. In a large pan (large enough to hold the sauce and meatballs) heat the olive oil over medium high heat.<\/span><\/p>\n4 tablespoons olive oil<\/span><\/p>\n<\/li>\n\nAdd the onions and cook 4-5 minutes. Add the garlic and cook for one additional minute.<\/span><\/p>\n\u00bd medium onion, <\/span>1 garlic clove<\/span><\/p>\n<\/li>\n\nAdd the passata (or tomatoes), oregano, basil, salt, and pepper. Cook, stirring frequently, until you remove the meatballs from the oven.<\/span><\/p>\n24 ounces passata, <\/span>\u00bd teaspoon dried oregano, <\/span>5 large basil leaves, <\/span>\u00bd teaspoon salt, <\/span>\u00bd teaspoon ground black pepper<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\n
Combine the Meatballs and Sauce<\/h4>\n\n\nTransfer the browned meatballs to the pan with the tomato sauce. Spoon tomato sauce over the meatballs. Reduce the heat to a steady simmer and cover the pan.<\/p>\n<\/li>\n
\nCook 30 minutes or until meatballs are cooked through (they\u2019ll register 160 internal temperature on an instant read thermometer).<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
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Cook the Pasta and Serve<\/h4>\n\n\nWhile the meatballs and sauce are simmering, cook the pasta according to its package directions.<\/p>\n
1 pound spaghetti<\/span><\/p>\n<\/li>\n\nServe one meatball per person along with some of the sauce over a serving of pasta. Top with shaved Parmesan or Romano cheese if desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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\nI recommend 80-20 ground chuck for this; the higher fat content adds so much flavor.<\/li>\n Store leftover meatballs and sauce in a tightly closed container in the refrigerator for up to 5 days.<\/span><\/li>\nTo freeze, allow the meatballs and sauce to cool completely. Transfer to a freezer-safe container and freeze for up to 3 months. To serve, thaw overnight in the refrigerator. Reheat gently over very low heat (you may need to add a few tablespoons of water to the sauce).<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
Serving <\/span>1<\/span> | <\/span>Calories <\/span>871<\/span>kcal<\/span><\/span> | <\/span>
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