October 16, 2020

I’m con­tin­u­ous­ly iter­at­ing on this recipe to get better results. My idea of per­fect meat­balls is a crispy coat, and the inside being just the per­fect bal­ance between juici­ness and fluffi­ness. I’ve learned that not over­mix­ing tends to give me better results with respect to those goals.


For every pound of meat (I like using ground beef with 20% fat):

  • 1/​2 cup diced onions
  • 1/​4 cup panko (パン粉) bread­crumbs
  • 1 egg
  • 1/​2 cup half and half (can be sub­sti­tut­ed with milk)
  • 1/​4 cup parme­san (fresh­ly grated if pos­si­ble)
  • 1/​4 cup fresh­ly chopped pars­ley (or flakes)
  • 2 tea­spoons oregano
  • 1 tea­spoon garlic powder
  • salt and pepper


  1. Pre-heat oven to 400°F.
  2. Mix all the ingre­di­ents togeth­er, taking par­tic­u­lar sure not to over­mix. Just make sure the ingre­di­ents are decent­ly mixed togeth­er.
  3. Shape into appro­pri­ate­ly-sized meat­balls.
  4. Bake for 18-20 min­utes. Inter­nal tem­per­a­ture should read 165°F.