Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 lb ground pork
  • 2 slices white bread, crusts removed and cubed
  • 1/2 cup whole milk
  • 1 medium yellow onion, very finely minced
  • 2 large eggs, lightly beaten
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 3 tbsp neutral oil
  • 2 tbsp unsalted butter

Instructions:

  1. Soak the bread. Place the cubed bread in a small bowl and pour the milk over it. Let it sit for 5-10 minutes until the bread is completely saturated and soft.
  2. Prep the onion. Mince the yellow onion as finely as possible. You want the flavor to distribute evenly without having large, raw pieces of onion in the meat.
  3. Combine the base. In a large bowl, mix the ground beef, ground pork, soaked bread (with the milk), minced onion, beaten eggs, parsley, salt, black pepper, nutmeg, and allspice.
  4. Mix gently. Use your hands to blend everything until just combined. Do not over mix, or the meatballs will become tough and dense.
  5. Shape the balls. Form the mixture into balls roughly 2 inches in diameter. Try to keep them uniform so they cook at the same rate.
  6. Heat the pan. Add neutral oil and unsalted butter to the skillet over medium heat until the butter foams and sizzles.
  7. Sear the meat. Carefully place the meatballs in the pan, leaving space between them. Sear for 5-7 minutes per side.
  8. Check for color. Turn them occasionally until they reach a deep mahogany color.
  9. Verify doneness. Use a thermometer to ensure they hit an internal temperature of 160°F (71°C).
  10. Rest the meat. Move them to a plate and let them sit for 3-5 minutes before serving. This lets the juices redistribute.