What makes meatballs juicy?
Three things: panade (bread plus milk), gentle mixing, and not overcooking. The panade traps moisture, gentle mixing prevents a dense texture, and finishing in sauce keeps them tender.
Should I use breadcrumbs or fresh bread?
Fresh bread torn into pieces is the move for the juiciest texture. If you only have breadcrumbs, use them, but add a little extra milk and let the mixture sit for a few minutes before shaping.
Can I bake these instead of pan-frying?
Yes. Bake at 425°F for about 15 to 18 minutes for 1 1/2-inch meatballs, checking at 15 minutes, until browned and cooked through (160°F). Then simmer in sauce for 10 minutes. You will lose a little of that skillet crust, but it is still very good.
How do I know meatballs are done?
The most reliable way is a thermometer: 160°F for beef and pork blends. If you are using poultry, cook to 165°F.
Why did my meatballs fall apart?
Common culprits: not enough binder (egg and panade), mixture too wet, or turning too early. Let them sear until they release easily, and use a gentle touch when turning.
Can I make them ahead?
Absolutely. You can shape the meatballs and refrigerate them covered for up to 24 hours, then cook when you are ready.
Can I swap the meats or make them gluten-free?
Yes. You can swap the pork for ground veal, turkey, or more beef. For gluten-free, use your favorite gluten-free soft bread. For dairy-free, use an unsweetened milk alternative in the panade and either skip the Parmesan or use a dairy-free alternative.
