Inspired by Food Network’s host, judge and celebrity chef Alex Guarnaschelli’s recipe tender and firm meatball recipe. I like this dish accompanied by jarred or canned marinara tomato sauce and 12 oz/375 g spaghetti.

Note: Instead of browning meatballs, you could drop raw meatballs in your preferred simmering tomato sauce for 20 to 25 minutes. I compared both cooking styles – I don’t have the preference. Dropping raw meatballs in the sauce yielded slightly softer meatballs.

1 lb/500g lean ground beef
½ cup grated Parmesan cheese
½ cup panko breadcrumbs soaked in ¼ cup milk
⅓ cup finely chopped Italian parsley
¼ tsp salt and hot pepper flakes
1 egg, lightly beaten
¼ cup vegetable oil

In large bowl, using fork or your hands, stir together one at a time beef, Parmesan cheese, panko breadcrumbs soaked in milk, parsley, salt, hot pepper flakes and egg. Roll mixture into balls about 1½ inches/4 cm in diameter. You should have about 20 meatballs. Let them sit in the fridge for 30 minutes or more.

In large frying pan, heat vegetable oil over medium-high heat. In one or 2 batches, cook meatballs, turning once, until browned, about 5 minutes. Transfer meatballs to plate using slotted spoon. 

Place in the browned meatballs in the tomato sauce. Cover; simmer for 5 minutes or until meatballs are cooked through.

Makes about 4 servings.