Grandma Grace's Meatballs Recipe

Prepare pan and preheat oven

Preheat oven to 200°C (400°F). Line a rimmed baking sheet with parchment paper or lightly grease; this will finish meatballs after searing.

Soak breadcrumbs

In a small bowl, combine bread crumbs and milk. Let sit 5 minutes until breadcrumbs are moistened.

Combine meatball ingredients

In a large mixing bowl, add ground beef, ground pork, soaked breadcrumbs (including any excess milk), 1 egg, finely grated Parmesan, chopped parsley, minced garlic, 1.5 tsp kosher salt, 1 tsp black pepper, and 1 tsp dried oregano. Using clean hands or a large spoon, gently mix until just combined — do not overwork or the meatballs will become dense.

Form 40x meatballs

Portion the mixture into roughly 40 equal portions (about 28–30 g / 1 oz each). Roll each portion gently between your palms to form compact round meatballs about 1 to 1 1/4 inch in diameter. Wetting hands slightly helps prevent sticking.

Sear meatballs

Heat 3 tbsp olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add meatballs and sear 1.5–2 minutes per side until a deep golden-brown crust forms (they do not need to be cooked through). Transfer seared meatballs to the prepared baking sheet.

Finish in oven

Place the baking sheet with seared meatballs in the preheated oven for 8–10 minutes to finish cooking through. Internal temperature should register 70–72°C (160–162°F). Remove and set aside while you prepare the sauce or transfer directly into the simmering sauce (next section).

Sweat aromatics

In a heavy-bottomed saucepan or deep skillet, heat 2 tbsp extra-virgin olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the 3 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown.

Deglaze (optional)

If using, pour in 1/2 cup dry red wine to deglaze the pan, scraping any browned bits from the bottom. Simmer briskly 2–3 minutes to reduce slightly and burn off most alcohol.

Add tomatoes and seasonings

Stir in the crushed tomatoes (800 g), 2 tbsp tomato paste, 1/2 cup stock, 1 tsp dried basil, 1 tsp dried oregano, 1 bay leaf, 1/2 tsp black pepper, 1 tsp salt, and 1/2 tsp sugar. Bring sauce to a gentle simmer over medium-low heat.

Simmer to develop flavor

Reduce heat to low and simmer uncovered for 20–30 minutes, stirring occasionally. Taste and adjust seasoning with additional salt or sugar as needed. Remove and discard bay leaf.

Combine meatballs and sauce

Carefully add the oven-finished meatballs into the sauce (or add seared meatballs directly if you skipped the oven step). Spoon sauce over meatballs to submerge them about halfway. Simmer gently for 10–15 minutes to meld flavors and heat meatballs through. If sauce becomes too thick, stir in up to 2–4 tbsp water or stock.

Plate

Spoon a ladle of tomato sauce onto each plate or family-style bowl. Arrange 2 meatballs per serving on top of the sauce (Grandma Grace style—two meatballs each).

Garnish

Generously sprinkle coarse grated cheese (about 1/4 cup per serving) over each portion. Scatter torn fresh basil leaves on top if using.

Serve

Serve immediately with crusty bread, pasta, or polenta as desired. Leftovers keep refrigerated up to 3 days; reheat gently in a saucepan over low heat.