Mini Garlic Butter Steak Meatballs
Equipment
- 1 large mixing bowl
- 1 Small bowl
- 1 sheet pan
- 1 Wire rack fits sheet pan
- 1 large skillet
- 1 spatula or tongs
- 1 instant-read thermometer
- 1 microplane or garlic press
- 1 Measuring spoons set
- 1 Measuring cups set
Ingredients
- 1 pound ground beef 85% lean
- 4 ounce steak finely chopped, minced
- 1/2 cup panko breadcrumbs
- 1/4 cup whole milk
- 1 large egg beaten
- 1/3 cup Parmesan cheese grated
- 3 tablespoon fresh parsley finely chopped
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoon unsalted butter
- 4 clove garlic minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest finely grated
- 2 tablespoon fresh chives finely sliced
- 1 tablespoon fresh parsley chopped; for garnish
- 1 pinch flaky sea salt optional
Instructions
- In a small bowl combine panko and milk and let it soak for 5 minutes to form a panade.
- In a large bowl mix ground beef, minced steak, egg, Parmesan, parsley, Worcestershire, salt, pepper, onion powder, and red pepper flakes until just combined.
- Add the hydrated panko to the meat mixture and gently fold until evenly distributed without overmixing.
- Form 1 to 1.25-inch meatballs using lightly oiled hands and place them on a wire rack set over a sheet pan.
- Chill the meatballs in the refrigerator for 10 minutes to firm up while you preheat a large skillet over medium-high heat.
- Add olive oil to the hot skillet and sear the meatballs in batches, turning to brown on all sides for 5 to 7 minutes total until nearly cooked through.
- Transfer seared meatballs to a plate and reduce the skillet heat to medium.
- Add butter to the skillet and when foaming subsides stir in garlic, cooking 30 to 45 seconds until fragrant but not browned.
- Return meatballs to the skillet, toss in the garlic butter, and cook 2 to 3 minutes until the centers reach 160°F on an instant-read thermometer.
- Remove from heat, stir in lemon juice and zest, and sprinkle with chives and parsley.
- Let meatballs rest in the pan off heat for 5 minutes, then taste and finish with a pinch of flaky sea salt if desired.
- Serve immediately with extra garlic butter spooned over the top.
Notes
Use a blend of ground beef and a little hand-minced steak for a “steakhouse” bite and better texture, but you can use all ground beef if preferred; avoid overmixing to keep the meatballs tender, and use a brief chill so they hold their shape during searing. If your skillet crowds, sear in batches to maintain browning instead of steaming, and deglaze sticky bits with a splash of water or stock before adding butter to prevent burning. A panade (panko + milk) is key for juiciness; substitute fresh breadcrumbs or torn milk-soaked bread if needed. Adjust garlic to taste, and keep it pale golden to avoid bitterness. These reheat well; store in the sauce and warm gently over low heat or in a 300°F oven, and scale them down for appetizers or up for sandwiches or pasta.
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