Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 lb ground pork
  • 1 cup Panko breadcrumbs
  • 1/2 cup whole milk
  • 2 large eggs, beaten
  • 1 cup freshly grated Parmesan cheese
  • 4 cloves garlic, minced into a fine paste
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 cup unsalted butter
  • 6 cloves garlic, smashed and minced
  • 1/4 cup beef stock
  • 1 tsp lemon zest
  • 1/2 tsp red pepper flakes

Instructions:

  1. Hydrate the panade. Combine the 1 cup Panko and 1/2 cup whole milk in a small bowl. Let it sit for 5 minutes until it forms a thick, soggy paste.
  2. Prep the aromatics. Mince the 4 cloves of garlic into a paste and finely chop the 2 tbsp parsley.
  3. Mix the base. In a large bowl, whisk the 2 eggs, then add the Parmesan, garlic paste, parsley, salt, and pepper.
  4. Incorporate the meat. Add the 1 lb beef and 1 lb pork to the egg mixture. Add the hydrated panade.
  5. Gently combine. Using your hands, mix the ingredients until just combined.
  6. Form the spheres. Use a scoop to portion 1.5 inch balls. Roll them between your palms until smooth and round.
  7. Roast at high heat. Place on the prepared sheets and bake at 425°F for 18-22 minutes until the tops are sizzling and browned.
  8. Simmer the glaze. While they bake, melt 1/2 cup butter in a wide skillet. Add the 6 minced garlic cloves and red pepper flakes. Sauté until the garlic is fragrant and pale gold.
  9. Emulsify the sauce. Pour in the 1/4 cup beef stock and lemon zest. Simmer for 3 minutes until the liquid reduces slightly and looks velvety.
  10. Toss and serve. Transfer the hot meatballs into the skillet. Toss gently until every surface is glistening with garlic butter.