Best Beef Meatballs

Best Beef Meatballs
Makes 9-12 large meatballs

Pantry driven recipe, check. This is the hands down the best meatball recipes I've ever made - and all by chance. The secret is trusting your instincts on certain steps below (see my notes!) and simmering the balls in the red sauce - don't worry you can use store bought. 

1 lb. ground sirloin
1 cup panko bread crumbs
Whole milk
1 garlic clove, grated on a microplane
1 shallot, minced
1 tablespoon Dijon mustard
2 teaspoon salt
1 teaspoon fresh thyme
Tomato Sauce
Pecorino Cheese

In a large bowl cover panko breadcrumbs with just enough milk. If breadcrumbs look like they've absorbed all the milk, add a few more tablespoons until the breadcrumbs are completely damp and have absorbed the milk. You can always pour off excess milk if you pour too much. Let this mixture sit while you chop remaining ingredients. 

Pour off excess milk if you had any and add beef, garlic, shallot, mustard, salt and thyme. Using a fork mix the meatball mixture until fully combined and cohesive. Often people are worried about over-mixing their balls - don't be afraid of this, it'll be fine. Roll balls, just make sure they are the same size, I like the size of golf balls. 

Heat sauce in a large skillet and add meatballs, cover the pot if you can. Simmer in sauce for 15 minutes and then using tongs, gently flip, repeating on all sides until meatballs are cooked through. Cool in sauce and refrigerate until ready to eat or enjoy immediately. Garnish with cheese, duh. 

Tip: I find these taste better the 2nd day, just like a meatloaf would.