Giant Meat and Broccoli Balls
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Four giant meatballs blending a mix of pork, veal, and beef with finely chopped broccoli. Uses soaked panko and egg to bind, baked until golden and firm. Serve hot right from the oven with a brisk tomato sauce or as is for a rustic meal. Gluten-free tweak possible with alternative crumbs. Garlic adds depth though can be dialed down for milder taste. An updated herb twist and subtle spice swap modernize the classic comfort combo.
Prep:
25 min
Cook:
35 min
Total:
60 min
Servings:
4 giant meatballs
#meatballs
#fusion cuisine
#baking
#pork veal beef
#gluten-free tweak
Been through a ton of meatball experiments, trust me, giant ones need balance or flop flat. Mixing three meats—pork for fat, veal for tenderness, beef for flavor—works surprisingly well. Broccoli chopped super fine sneaks in moisture and a green note without the ‘veggie chunk’ surprise. Panko soaked in oat milk replaces dairy, gives a soft crumb without wasting moisture into dryness. Garlic and shallot combo, don’t skip or it’s flat. Smoked paprika adds depth and a gentle smoky scent while thyme is just enough herb. Baking at high heat creates a blistered crust but watch carefully, some ovens cook unevenly. I prefer visual and smell cues over timers, when browned and crackling, it’s ready to pull.
Ingredients
- 55 g 1/2 cup panko breadcrumbs
- 60 ml 4 tbsp oat milk
- 180 g 2 cups small broccoli florets
- 400 g 14 oz ground pork shoulder
- 250 g 9 oz ground veal
- 150 g 5 oz ground beef
- 1 large egg beaten lightly
- 1 small shallot minced
- 2 cloves garlic crushed
- 1 tsp smoked paprika
- 1 tsp fresh thyme leaves chopped
- Salt and black pepper freshly ground
About the ingredients
Panko soaking crucial—skip or dry crumbs absorb juices, dry cakes happen. Used oat milk for a twist and smoother crumb, but cow’s milk or any plant milk works fine. Broccoli finely minced, not pureed, avoids soggy mess and hides veggie skeptics’ grumbles. Mixed three meats for layered flavor, but can swap ground turkey or chicken if pork avoided (add fat if so). Garlic softened with shallot mellows sharpness—don’t overload or it masks meat. Smoked paprika and fresh thyme bump savory notes without overpowering. Salt well, under-seasoned meatballs are pale, boring. Oil baking sheet lightly to avoid sticking but too much oil fries edges prematurely.
Method
- Set oven rack in middle position. Preheat oven to 220°C 425°F. Line baking sheet with foil. Lightly oil surface.
- Soak panko in oat milk for 8 minutes till softened, almost soggy but not mushy. This keeps meatballs moist.
- Pulse broccoli in processor until tiny bits, like coarse sand. Adds texture and moisture without green chunks.
- Combine soaked breadcrumbs, broccoli, all ground meats, beaten egg, garlic, shallot, paprika, thyme, salt, and pepper in big bowl.
- Use hands to mix thoroughly but gently. Overmixing toughens meat. Season well; raw meat blandness hides behind cooking.
- Divide mixture into 4 equal parts. Shape into large, firm balls. Press firmly but don’t squash to keep fluff inside.
- Place on tray spaced apart. Bake 33 to 36 minutes. Look for well-browned crust, crackling surface, juices running clear.
- If unsure, use instant read thermometer: 72°C 160°F internal is safe pork. Let rest 5 minutes after removing.
- Serve piping hot with thick, chunky tomato ragù or garlic butter pasta. Leftovers freeze well, reheat gently in oven.
Cooking tips
Preheat crucial, always put rack middle to avoid burning bottoms or dry tops. Soaking panko milks absorb before adding into meat. Don’t obsess mixing here—overworking proteins tightens meatballs, makes dense product. Form tight balls, they hold juices better than loose. Check color and feel; firm, brown crust means Maillard reaction doing its magic. Use digital thermometer if in doubt, but focus more on smell, slight sizzle, and weight—cooked balls feel lighter as moisture evaporates. Rest time seals juices inside, don’t skip despite instant appetite. Serve hot, fresh from oven with rustic sauce for contrasting acidity, cuts richness nicely. Leftovers reheat gently in covered dish or microwave for quick protein boost.
Chef's notes
- 💡 Soaking panko in oat milk key step. Skip it, crumbs dry out meatballs. Texture turns crumbly, moisture lost fast. Milk alternative works but oat adds mild sweetness. Watch soak time, 8 minutes enough. Too long and it sogs out balance.
- 💡 Broccoli minced fine, not pureed. Should feel like coarse sand, not mush. Adds moisture and green notes without weird texture. Pulse in food processor, no blobs. Avoid big chunks, don’t want veggie surprises inside meatball.
- 💡 Don’t overmix. Use hands, fold gently to combine. Overworking proteins makes dense, tough balls. Mix until just integrated. Season aggressively here because meat raw, flavors develop in oven. Salt and pepper crucial, under-seasoned ball is blah.
- 💡 Form tight balls. Press but don’t squash flat. Firmness holds juices during cooking. Baking rack middle of oven prevents burnt bottoms, dry tops. Line tray with foil, oil lightly to avoid sticking or early frying of edges.
- 💡 Use visual and smell cues over timers. Look for deep brown crust, crackling surface, juices clear. Tap lightly, meatball should feel light as moisture escapes. Rest 5 minutes after cooking to seal juices inside, don’t skip this step.
Common questions
Can I swap meats?
Yes. Turkey or chicken works if want lean. Add some fat separately or risk dry balls. Mixing pork adds needed juiciness. Adjust cook time slightly for different textures and doneness.
What if meatballs fall apart?
Usually not soaked panko or too coarse broccoli. Also over-mixing or loose shaping. Use egg for binder. Let balls rest before baking if loose, can help firm up. Oil baking sheet lightly to prevent sticking.
How to know when done without thermometer?
Check color first. Dark brown crust means Maillard active. Juices clear visible. Smell changes, slight sizzle under crust. Feel weight—lighter means moisture escaped. Resting locks juices back in.
How to store leftovers?
Cool completely before fridge, keep airtight. Can freeze raw or cooked, wrap tightly. Reheat in oven covered for best texture or microwave for quick. Avoid drying out by adding moisture—small splash water if reheating covered.
