House-made Meatballs Recipe

Prepare mixture

In a large bowl, soak the breadcrumbs in the milk for 2–3 minutes until softened. Add ground beef, ground pork, egg, grated Parmesan, chopped parsley, minced garlic, kosher salt, and black pepper. Using clean hands or a spoon, gently combine ingredients until just incorporated — avoid overmixing to keep meatballs tender.

Shape meatballs

Portion the mixture into 1-inch meatballs (about 24 meatballs). Roll each portion between your palms to form smooth, even meatballs. Place on a baking sheet lined with parchment.

Brown meatballs

Heat olive oil in a large skillet over medium-high heat. In batches (do not overcrowd), add meatballs and brown on all sides, about 6–8 minutes total per batch, turning frequently so they develop an even crust. Transfer browned meatballs to a plate or baking sheet.

Finish cooking

If using a sauce that will simmer (barbecue or sweet & sour), transfer browned meatballs into the sauce and simmer until cooked through (internal temperature 160°F / 71°C), about 12–15 minutes. If using creamy mushroom sauce, finish cooking briefly in the skillet after adding the sauce (see sauce directions). Alternatively, place browned meatballs on a baking sheet and finish in a 350°F (175°C) oven for 10–12 minutes.

Combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, and hot sauce in a medium saucepan. Bring to a gentle simmer over medium heat, stirring, then reduce heat to low and simmer 5 minutes until flavors meld and sauce slightly thickens. Taste and adjust sweetness or acidity. Add browned meatballs to the sauce and simmer, covered partially, for 12–15 minutes until meatballs are cooked through and sauce coats them well.

In a small saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce. Bring to a gentle boil over medium heat. Mix cornstarch with cold water to form a slurry and whisk into the simmering liquid. Cook 1–2 minutes until sauce thickens and becomes glossy. Reduce heat and add the browned meatballs, stirring to coat; simmer 8–10 minutes until meatballs reach proper doneness and sauce is clingy.

In the skillet used to brown meatballs, melt butter over medium heat. Add sliced mushrooms and cook, stirring occasionally, until they release liquid and begin to brown, about 6–8 minutes. Add minced shallot and cook 1 minute until translucent. Pour in white wine (or chicken stock) to deglaze the pan, scraping up browned bits, and let reduce by half, about 1–2 minutes. Stir in heavy cream, Dijon mustard, and thyme; bring to a gentle simmer and cook until slightly thickened, about 2–3 minutes. Season with salt and pepper. Return browned meatballs to the skillet, spoon sauce over them, and simmer 6–8 minutes until meatballs are cooked through and sauce coats nicely.

Transfer sauced meatballs to a serving platter or keep warm in a slow cooker on low. Garnish with chopped parsley and insert toothpicks or small skewers for easy serving. For hors d'oeuvres service, keep each meatball bite-sized (1-inch) and serve hot with napkins.