The OG Italian Grandma Way To Make Meatballs

The Secret to Tender Meatballs: Panade

• 💡 Instead of breadcrumbs, this recipe uses fresh white bread soaked in milk and mashed into a paste, creating a panade that traps moisture.
• 🔑 This technique prevents meatballs from tightening and drying out, ensuring a melt-in-your-mouth texture.
• ⚠️ While panko and dry breadcrumbs are good, they don't achieve the same tenderness as a meatball made with panade.

Building Flavorful Meatballs

• 🥩 Using a combination of pork and beef provides both structure and juiciness.
• 🥓 Finely chopped mortadella melts into the mixture, adding seasoning, richness, and a restaurant-style quality.
• 🧀 Pecorino Romano cheese is recommended for its salty, nutty flavor that holds up during a long simmer.
• 🌿 Fresh parsley cuts through the richness of the meat, while shallots add a milder, sweeter flavor than onions.
• 🧄 Fresh garlic is preferred over garlic powder for a stronger, more authentic flavor.

Perfecting the Meatball Technique

• ⚖️ Mix ingredients until just combined to avoid dense meatballs.
• 🌡️ Cook a small piece of the meat mixture to check seasoning before rolling.
• 💧 Use wet hands and roll meatballs when cold to prevent sticking and help them hold their shape.
• 🔥 Browning the meatballs before adding them to the sauce creates a flavorful crust and keeps them juicy.

Crafting the Rich Marinara Sauce

• 🧅 Start the sauce by softening chopped onion in olive oil, then add aromatics like garlic, thyme, oregano, and red pepper flakes.
• 🍅 Tomato paste is cooked until brick red to add deep flavor and richness.
• 🥫 Crushing whole canned tomatoes by hand allows for control over texture and a bright, fresh taste.
• 🧈 Adding butter to the sauce provides a smooth, velvety richness.

The Art of the Simmer

• ⏳ The sauce is simmered on its own first to concentrate flavors, then the meatballs are added for a low and slow simmer of 2 hours.
• 🇮🇹 While traditionally served on their own in Italy, spaghetti and meatballs is an Italian-American classic, often served with crusty bread and extra cheese.