Grandma Grace's Meatballs Recipe

Soak breadcrumbs

Place the breadcrumbs in a small bowl and pour the milk over them. Stir and set aside for 5 minutes until absorbed.

Combine meatball ingredients

In a large bowl, add the ground beef, ground pork, soaked breadcrumbs (with any remaining milk), egg, finely grated Parmesan, minced garlic (2 cloves), chopped parsley, 1.5 tsp salt, and ¾ tsp black pepper. Gently mix with your hands or a fork until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into two 40 g meatballs each (the menu requested two 40x beef with pork — interpret as two 40 g meatballs per serving). Roll lightly between your palms to form smooth balls. You should have approximately 12 meatballs (depending on exact weights).

Brown meatballs

Heat 2 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add the meatballs in a single layer without crowding (work in batches if needed). Cook for 2–3 minutes per side, turning to brown evenly until golden (they will not be fully cooked through). Transfer browned meatballs to a plate and set aside.

Sweat aromatics

In a large, heavy-bottomed saucepan or the same skillet wiped clean, warm 1 tbsp olive oil over medium heat. Add the finely diced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the remaining 3 minced garlic cloves and cook 30–60 seconds until fragrant.

Build the sauce

Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize slightly. Add the crushed tomatoes, 120 ml water or stock, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp sugar, ¾ tsp salt, and ¼ tsp black pepper. Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Carefully nestle the browned meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes until meatballs are cooked through (internal temperature 71°C / 160°F) and the sauce has thickened. Stir occasionally and spoon sauce over meatballs to ensure even cooking. If sauce gets too thick, add a splash of water.

Adjust seasoning

Taste the sauce and adjust salt and pepper if needed. If the tomatoes are too acidic, add a pinch more sugar. Stir in a handful of chopped parsley if desired.

Divide two 40 g meatballs per serving onto plates (or serve all meatballs family-style). Spoon generous tomato sauce over them. Scatter coarse grated hard cheese (approximately 30 g per serving) on top and garnish with fresh basil leaves if using. Serve immediately with crusty bread or pasta as desired.