Breadcrumbs (1/2 cup)
Breadcrumbs help bind the meat mixture and retain moisture, preventing the meatballs from becoming tough or falling apart. You can use:
Plain or Italian-seasoned breadcrumbs
Panko for a lighter texture
Gluten-free crumbs if needed
Milk (1/4 cup)
Combining milk with breadcrumbs creates a paste known as a panade, which adds tenderness and moisture to the meatballs.
Egg (1)
Acts as a binder to hold the mixture together and give structure.
Onion, Finely Diced (1/4 cup)
Adds a subtle sweetness and depth of flavor. Be sure to dice it finely so it blends into the meatballs without creating lumps or affecting texture.
Garlic Powder (1 tsp)
Infuses a warm, savory flavor throughout the meatballs. You can substitute with 1–2 cloves of minced fresh garlic for a stronger punch.
Paprika (1 tsp)
Adds a touch of smokiness and color. Smoked paprika is ideal, but sweet paprika works well too.
Salt & Pepper (1/2 tsp each)
Essential for seasoning. Feel free to adjust to taste.
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