Ingredients:

  • 1 lb ground beef (80/20)
  • 1/2 lb ground pork
  • 1/2 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, beaten
  • 1/2 cup parmesan cheese, freshly grated
  • 3 cloves fresh garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 1/4 cup fresh basil, torn

Instructions:

  1. Combine the ground beef, ground pork, and ground chicken in a large mixing bowl.
  2. In a separate small bowl, stir the milk into the panko breadcrumbs until a paste forms.
  3. Add the panko paste, beaten egg, grated Parmesan, minced garlic, chopped parsley, salt, and pepper to the meat mixture.
  4. Gently fold the ingredients together by hand until just combined, avoiding overworking the meat.
  5. Shape the mixture into 24 equal balls, approximately 1.5 inches wide.
  6. Heat olive oil in a 12-inch skillet over medium-high heat and sear the meatballs for 2-3 minutes per side until a mahogany crust forms, then remove and set aside.
  7. In the same skillet, sauté diced onions and minced garlic until translucent.
  8. Stir in the crushed tomatoes and torn basil.
  9. Return the seared meatballs to the pan and simmer on low heat for 20-25 minutes until the internal temperature reaches 165°F.