You Made These? Meatballs
These meatballs? Oh boy these meatballs! They’re serious. Three meats get layered up with Pancetta that’s been rendered down. There’s a panade made with sourdough that stops them from getting dry. Parmigiano (the good stuff!!) does the heavy lifting on flavor. They bake until they’re golden, then go into the sauce to finish. Chef-level stuff without the hassle. These are better than anything you’ve tried before…. Promise!
Do not forget to check out my Chefs Tips and Wine Pairings sections below!
These meatballs work from the fat up—nothing backwards here.
Pancetta gets rendered first, slow in the pan until it crisps and releases every bit of fat. That fat? It’s your foundation. Beef and pork go in next, coated in what just came out of the Pancetta. Already building before you’ve mixed a thing.
The panade sourdough breadcrumbs soaked in milk and broth. That perfect concoction keeps them from drying out without going soft. Parmigiano adds sharp, nutty depth (the pre-shredded stuff doesn’t cut it, sorry). Lemon zest, herbs, anchovy paste add next level YUM!
Baked until golden brown and then simmered in sauce to finish. The sauce seeps in but the texture holds!
There are no shortcuts or fancy moves. Just simply knowing which steps count and why skipping them ruins the whole thing. Make them once and you’ll get it, you will totally get it! Every other recipes starts feeling flat after this. Flat as paper!! That’s approaching 2d people!
The Recipe is next!
But remember, you can scroll past the recipe to learn a bunch more about my You Made These? Meatballs. Plus wine parings!! The recipe is listed again at the end – so you don’t have to come all the way back up here!! Unless you want to 🙂
You Made These? Meatballs
Ingredients
Meat
- 1 lb ground beef, 80/20 or brisket blend
- ½ lb ground pork, or Italian sausage
- 2 –3 oz pancetta, finely minced and lightly sautéed
Binders
- ¾ cup fresh breadcrumbs, sourdough preferred
- ¼ cup whole milk
- ¼ cup unsalted beef broth or stock
- 2 large eggs
Cheese
- ¾ cup Parmigiano Reggiano, 24-month aged, finely grated
Aromatics
- ¼ cup grated yellow onion or shallot
- 3 cloves garlic, minced
- Zest of ½ lemon
- ½ teaspoon anchovy paste
Herbs & Seasoning
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh oregano, or ½ tsp dried
- ¼ teaspoon red pepper flakes, optional
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground Tellicherry black pepper
Optional
- Your favorite Tomato sauce , for simmering
Instructions
Step 1: Prepare the Panade
- In a small bowl, combine breadcrumbs, milk, and beef broth.
- Let sit for 5 minutes, or until fully absorbed and paste-like.
Step 2: Cook the Pancetta
- Heat a small skillet over medium-low heat.
- Add minced pancetta and sauté for 3–5 minutes, until fat renders and pancetta is lightly golden.
- Transfer to a plate and let cool slightly.
Step 3: Build the Meatball Mixture
- In a large bowl, gently combine:
- ground beef, ground pork, pancetta, grated onion or shallot, garlic, lemon zest, anchovy paste, fresh herbs, Parmigiano Reggiano, eggs, panade mixture, salt, pepper, and red pepper flakes (if using).
- Mix by hand just until incorporated. Do not overwork the mixture.
Step 4: Shape the Meatballs
- Using a scoop or wet hands, form into 1½-inch balls.
- Place on a parchment-lined baking sheet, spaced apart.
- Yields approximately 18–24 meatballs.
Step 5: Bake the Meatballs
- Preheat oven to 400°F (200°C).
- Bake for 15–18 minutes, or until browned and just cooked through.
- Internal temperature should be 160°F for pork, or 165°F for sausage blends.
Step 6: Simmer in Sauce (Optional but Recommended)
- Transfer baked meatballs to a pot of warm tomato sauce.
- Simmer gently, uncovered, for 10–15 minutes to finish cooking and allow flavors to meld. You should use my sauce!!
Step 7: Serve
- Serve hot with extra Parmigiano Reggiano and fresh basil.
- Great with pasta, polenta, ricotta, or in toasted sub rolls.
Lots of good stuff below!
Don’t grab that fork just yet—there’s a ton more to help you absolutely nail these meatballs. From building the panade so they stay juicy to rendering pancetta for that base layer of flavor, every step matters. Curious why aged Parm sharpens flavor instead of just salting it? Or how a half-teaspoon of anchovy paste changes everything without making it taste fishy? Stick around—I’ve got chef’s tips, wine pairings, FAQs, and next-level tweaks waiting for you. And don’t worry—you’ll find the full recipe again at the end, so you can jump right back when you’re ready to roll (literally).
Why this works
- Three meats, different jobs: Beef gives structure. Pork adds fat. Pancetta gets cooked first so some of that fat renders out before it goes in. You get a cured, smoky depth that raw meat just doesn’t have.
- Panade traps moisture: Breadcrumbs soaked in milk and beef stock hold liquid without going dense. The meatballs stay tender instead of drying out mid-cook.
- 24-month Parm isn’t optional: Younger cheese just salts things. Aged Parmigiano has more bite and works its way through the meat instead of staying on top.
- Anchovy paste: Half a teaspoon.. thats it!. It WILL NOT taste like fish. Skip it and the meatballs lose something. They’re duller, less interesting. It builds depth without being obvious – at all!
- Lemon zest, not juice: Zest lifts things without making them citrusy or adding liquid that messes with texture. Juice would thin the mix.
- Salt stays measured: Pancetta, aged cheese, anchovy paste—they all bring sodium. One teaspoon of salt covers it. More than that and you’re oversalted before the pan even heats up.
How to make You Made These? Meatballs
Step 1: Build the Meatball Mixture
- Soak breadcrumbs in milk and broth to make a panade.
- Sauté pancetta until golden, then let cool.
- Mix meats, pancetta, panade, eggs, cheese, aromatics, herbs, and seasoning until just combined.
Step 2: Shape and Cook
- Roll into 1½-inch meatballs and place on a parchment-lined baking sheet.
- Bake at 400°F (200°C) for 15–18 minutes, until browned and cooked through.
- Optional: Simmer in warm tomato sauce for 10–15 minutes to finish and absorb flavor.
Step 3: Plate and Serve
- Spoon meatballs and sauce over pasta, polenta, or toasted rolls.
- Garnish with Parmigiano Reggiano and fresh herbs.
- Serve hot.
Make-Ahead & Storage
PREP AHEAD:
Night Before:
- Shape meatballs, arrange on parchment-lined sheet
- Cover tightly with plastic wrap, refrigerate up to 24 hours
- Bake straight from fridge (no extra time needed)
Freeze Unbaked (Up to 3 Months):
- Flash freeze shaped meatballs on sheet pan for 1 hour
- Transfer to freezer bags with parchment between layers
- Bake from frozen: Add 5-7 minutes to bake time
Freeze Cooked (Up to 3 Months):
- Cool completely on wire rack
- Freeze in sauce for best results (individual portions in containers)
- Or freeze without sauce, separated by parchment
STORING LEFTOVERS:
Refrigerator (4-5 days):
- Store in sauce in airtight container (keeps them moist)
- If stored dry, add splash of broth when reheating
Best Practice:
- Cool to room temp before storing (prevents soggy texture)
- Store meatballs and pasta separately (pasta gets mushy)
REHEATING METHODS:
- Stovetop in Sauce (Best): Gentle simmer 10-12 minutes. Meatballs stay tender, sauce refreshes.
- Oven: 350°F for 15 minutes covered, 5 minutes uncovered. Great for larger batches.
- Microwave: Cover with damp paper towel, 2-3 minutes. Add splash of water or sauce to prevent drying.
- Air Fryer (Crispy exterior): 350°F for 5-7 minutes. Best for meatball subs where you want texture.
MEAL PREP TIP: Make double batch on Sunday. Freeze half in sauce portions. Wednesday dinner = 15 minutes, start to finish.
Take YOUR You Made These? Meatballs to the Next Level
Hit them with ricotta: Serve these with whipped ricotta or dollop some on the side. Creamy meets savory—it’s hard to stop.
Brown your tomato paste: Making your own sauce? Let the tomato paste darken in olive oil before adding anything else. That caramelized base? Flavor KABOOM!
Grate the garlic: Skip mincing. Use a microplane. You get even distribution, bigger aroma, and no hidden raw chunks lurking in your bite.
Finish with lemon oil: Zest is great. But if you want WOW, drizzle a little lemon-infused olive oil before serving.
Use good Parm: Not pre-grated. Not “Parmesan blend.” Go for 24-month aged Parmigiano Reggiano. Shave a little over the top. Let it melt in.
Sandwich mode: Don’t just think pasta. These meatballs in a toasted hoagie roll with melted provolone and pickled red onions? You didn’t hear it from us.
Chefs tips
Test before you roll. Cook a tiny patty in a pan and taste it before you commit to shaping all the meatballs. It’s your one shot to adjust salt, herbs, or lemon.
Don’t overmix. You want tenderness, not springiness. Mix just until everything holds together. No kneading. No overthinking.
Chill if you’re batching. Making ahead? Chill the shaped meatballs for 15–30 minutes before baking. They’ll hold their shape better and roast more evenly.
Use parchment. Line your tray. Not foil. Not bare. Parchment means even browning, no sticking, and easy cleanup — you deserve that.
Low simmer only. If you finish them in sauce (and you should), keep it at a gentle bubble. A boil will break them. A simmer will bless them.
Skip ahead Jump to Recipe
Key Ingredients in our You Made These? Meatballs
Pancetta: Think of it as bacon’s cooler, saltier cousin — but no smoke. It goes in cooked, fat already rendered, and adds a depth raw pork just doesn’t have.
Parmigiano Reggiano (24-month aged): Not just cheese. It’s how you season the whole thing. Sharp, nutty, salty—binds everything and leaves a finish on each bite.
Anchovy Paste: Don’t flinch. You won’t taste fish. You’ll taste depth. A tiny bit brings a savory backbone most people can’t identify but will notice is missing if you skip it.
Fresh Herbs: Parsley, basil, oregano — chopped, not dried. They cut through the fat and keep it from going heavy.
Lemon Zest: Not just brightness — it’s contrast. This bit of citrus cuts through the fat and makes the meatball taste cleaner without being obvious about it.
Panade (Breadcrumb + Milk + Broth): This is why they’re tender. Soaked breadcrumbs lock in moisture, hold everything together, keep things soft instead of dense.Retry
Wine Pairings
Chianti Classico (Tuscany, Italy)
Why it Works: Bright acidity and moderate tannins cut through the richness of beef, pork, and aged cheese. Sangiovese’s herbal notes and natural tomato affinity make it a natural fit if you’re serving these in red sauce.
Tasting Notes: Sour cherry, dried oregano, leather, dusty earth
Suggested Label: Fontodi Chianti Classico
Barbera d’Alba (Piedmont, Italy)
Why it Works: Naturally high acidity, low tannins, and deep berry fruit make Barbera perfect with red sauce and meatballs. It enhances the tomato without overpowering the herbs or pancetta.
Tasting Notes: Black cherry, plum, anise, violets
Suggested Label: Pio Cesare Barbera d’Alba
Montepulciano d’Abruzzo (Abruzzo, Italy)
Why it Works: This is your bold-but-friendly red — juicy, structured, and built to handle protein. Its darker fruit and soft spice complement the richness without getting heavy.
Tasting Notes: Blackberry, tobacco, black pepper, licorice
Suggested Label: Masciarelli Montepulciano d’Abruzzo
Frappato (Sicily, Italy)
Why it Works: Light-bodied but deeply aromatic, Frappato brings bright red fruit and floral tones that contrast beautifully with the savory depth of the meatballs. A fresh, unexpected pairing.
Tasting Notes: Strawberry, rose petal, orange peel, earth
Suggested Label: COS Frappato
Faq’s
Yes, and you should. You can shape and chill them up to 24 hours in advance, or freeze them raw for later. They go straight from freezer to oven — just add a few minutes to the bake time.
Technically no. But if you skip it, you’re leaving flavor on the table. You won’t taste “fish,” just extra savory depth. If you’re really anchovy-averse, a splash of Worcestershire is the best backup.
You can, but know this: the pork brings fat, and the pancetta brings flavor. Sub with all beef if needed, but expect a firmer, slightly drier result. Adding a splash more broth can help.
Classic red sauce all day. Go simple: San Marzano tomatoes, garlic, olive oil, basil. Or try our Best Spaghetti Sauce You Will Ever Have — it’s built for meatballs like these.
Simmer gently in sauce on the stove until warmed through — about 10 minutes. Microwave works too, but cover and add a splash of water to keep them juicy.
Definitely. Just shape them into 1-inch balls and reduce the bake time to about 10–12 minutes. Serve with toothpicks and a warm marinara for dipping. They disappear fast.
Yes — but choose unseasoned and preferably panko if you want a lighter texture. If you can swing it, fresh breadcrumbs from day-old sourdough take this to the next level.
Use dried — just reduce the amounts. Sub 1 teaspoon dried parsley and ½ teaspoon each dried basil and oregano. It won’t pop quite the same, but it’ll still be solid.
You can, but tread carefully. Use the paddle on low speed and stop as soon as everything is incorporated. Overmixing = tough meatballs, and nobody wants that.
Equipment Needed for You Made These? Meatballs
Large Mixing Bowl
For combining everything without spilling half your panade on the counter.
Small Skillet
To render and lightly crisp the pancetta. Nonstick or stainless both work.
Baking Sheet
Standard half sheet pan, ideally lined with parchment for easy cleanup.
Parchment Paper
Prevents sticking and promotes even browning. Skip the foil — trust us.
Scoop or Spoon
A 1½-inch cookie scoop makes perfect portions, but hands work just fine.
Microplane or Fine Grater
For lemon zest, garlic (if you’re skipping mincing), and Parm.
Meat Thermometer (Optional)
Not required, but if you want to nail doneness (160–165°F), it’s your best friend.
Sauce Pot
If you’re doing the simmer step, you’ll want something wide enough to fit all the meatballs in a single layer.
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Lasagna Like You Mean It Layers of pasta, slow-simmered meat sauce, creamy béchamel, and three cheeses baked until golden. This is the lasagna that makes people ask for seconds before they’ve finished their first slice.
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The Best Spaghetti Sauce You Will Ever Have San Marzano tomatoes, garlic, fresh basil, and a slow simmer. This sauce is what you serve with these meatballs—or anything else that needs real red sauce.
You Made These? Meatballs
Ingredients
Meat
- 1 lb ground beef, 80/20 or brisket blend
- ½ lb ground pork, or Italian sausage
- 2 –3 oz pancetta, finely minced and lightly sautéed
Binders
- ¾ cup fresh breadcrumbs, sourdough preferred
- ¼ cup whole milk
- ¼ cup unsalted beef broth or stock
- 2 large eggs
Cheese
- ¾ cup Parmigiano Reggiano, 24-month aged, finely grated
Aromatics
- ¼ cup grated yellow onion or shallot
- 3 cloves garlic, minced
- Zest of ½ lemon
- ½ teaspoon anchovy paste
Herbs & Seasoning
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh oregano, or ½ tsp dried
- ¼ teaspoon red pepper flakes, optional
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground Tellicherry black pepper
Optional
- Your favorite Tomato sauce , for simmering
Instructions
Step 1: Prepare the Panade
- In a small bowl, combine breadcrumbs, milk, and beef broth.
- Let sit for 5 minutes, or until fully absorbed and paste-like.
Step 2: Cook the Pancetta
- Heat a small skillet over medium-low heat.
- Add minced pancetta and sauté for 3–5 minutes, until fat renders and pancetta is lightly golden.
- Transfer to a plate and let cool slightly.
Step 3: Build the Meatball Mixture
- In a large bowl, gently combine:
- ground beef, ground pork, pancetta, grated onion or shallot, garlic, lemon zest, anchovy paste, fresh herbs, Parmigiano Reggiano, eggs, panade mixture, salt, pepper, and red pepper flakes (if using).
- Mix by hand just until incorporated. Do not overwork the mixture.
Step 4: Shape the Meatballs
- Using a scoop or wet hands, form into 1½-inch balls.
- Place on a parchment-lined baking sheet, spaced apart.
- Yields approximately 18–24 meatballs.
Step 5: Bake the Meatballs
- Preheat oven to 400°F (200°C).
- Bake for 15–18 minutes, or until browned and just cooked through.
- Internal temperature should be 160°F for pork, or 165°F for sausage blends.
Step 6: Simmer in Sauce (Optional but Recommended)
- Transfer baked meatballs to a pot of warm tomato sauce.
- Simmer gently, uncovered, for 10–15 minutes to finish cooking and allow flavors to meld. You should use my sauce!!
Step 7: Serve
- Serve hot with extra Parmigiano Reggiano and fresh basil.
- Great with pasta, polenta, ricotta, or in toasted sub rolls.