Tender and Juicy: Italian Meatballs

Ontario, Canada


What is the perfect meatball? It’s a plump, juicy ball of highly seasoned meat that’s so tender a spoon can pass right through it with almost no resistance. Why this recipe works. A panade made from buttermilk-soaked fresh bread adds tons of moisture and flavor. Minced pancetta and gelled stock guarantee extremely juicy meatballs. Plenty of onion, garlic, and other flavors deliver a rich, satisfying meatball. This recipe calls for broiling the meatballs , but you can pan fry or drop raw meatballs into sauce to cook or all done in a slow cooker. We have lots of choices so here’s how we make that a reality.



  • 1 packet unflavored gelatin
  • 1/2 cup homemade chicken stock or low-sodium broth
  • 4 ounces fresh white bread, crusts removed
  • Bread cut into 1/2-inch cubes
  • About 2 unpacked cups
  • 1/3 cup buttermilk, plus more as needed
  • 1 medium onion, minced
  • 8 cloves garlic, finely minced
  • 2 ounces grated parmesan, grated, plus more for serving
  • 1/2 cup loosely packed fresh parsley leaves, minced


  • 3 teaspoons kosher salt
  • Freshly ground black pepper
  • 3 ounces fatty pancetta or bacon, finely minced
  • 4 large egg yolks
  • 1 teaspoon dried oregano
  • 1 teaspoon ground fennel seed
  • 1 pound fatty ground beef
  • 1 pound fatty ground pork
  • 5 cups tomato sauce



  • In a heatproof measuring cup, sprinkle gelatin all over surface of stock and let stand for 5 minutes. Microwave stock, stirring once or twice, until gelatin completely dissolves, about 2 minutes. Pour stock into a wide heatproof bowl and refrigerate until fully set, about 30 minutes
  • In the bowl of a stand mixer, combine bread with buttermilk, tossing to coat. Let stand, tossing occasionally, until bread is completely moist, about 10 minutes. Squeeze bread between your fingers or mash with a spoon to make sure there are no dry spots; if there are dry spots that refuse to moisten, add more buttermilk 1 tablespoon at a time until bread is moist throughout


  • Add onion, garlic, parmesan, parsley, salt, parmesan, pancetta, egg yolks, oregano, and fennel to bread buttermilk mixture. Finely mince gelled stock, if using, and add
  • Set mixer bowl in stand mixer and attach paddle. Starting at low speed and gradually increasing to medium-high speed, beat bread mixture until thoroughly blended, stopping to scrape down sides as necessary. Add 1/3 each of the beef and pork and beat at medium-high speed until thoroughly blended with bread mixture


  • Remove bowl from stand mixer and add remaining beef and pork. Using a clean hand, gently mix meatball mixture, teasing apart ground meat with your fingers, just until ground beef and pork are thoroughly distributed throughout; avoid mixing any more than is necessary for even distribution
  • Preheat broiler and set oven rack in upper position. Line a rimmed baking sheet with aluminum foil. Form meatball mixture into handball-sized balls and arrange on prepared baking sheet; you should be able to make about 10. Broil meatballs until browned on top, about 7 minutes


  • Heat tomato sauce in a medium pot until simmering and add meatballs. Simmer until meatballs are just cooked through and register about 145°F on an instant-read thermometer, about 10 minutes
  • Serve meatballs, spooning sauce all over and grating more cheese on top



This recipe makes about 10 handball-sized meatballs, you can make them smaller or larger, as you prefer, but cooking times will change. The chicken stock and gelatin help make meatballs that are insanely juicy and tender, but these meatballs will still be incredibly moist even without them. The pancetta in this recipe adds juiciness and moisture, so the fattier the better, if you use pancetta that is too lean, you won’t get the same benefit. Pancetta is easiest to mince when nearly frozen.




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