Meatball Recipe

Prepare pan and preheat oven

Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with foil or parchment and set a wire rack on top if you have one (helps keep meatballs round and drains fat).

In a small bowl, soak the bread crumbs in the milk for 3–5 minutes until softened.

In a large bowl combine the ground beef, ground pork, soaked breadcrumbs (and any remaining milk), egg, 1/2 cup grated Parmesan, minced garlic, chopped onion, chopped parsley, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with your hands or a fork until just combined — avoid overmixing to keep the meatballs tender.

Portion the mixture into 18–20 equal meatballs (about 1.25–1.5 oz each). Roll gently between your palms to form tight rounds; don't compact excessively.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in batches without crowding and brown on all sides, 2–3 minutes per side. They do not need to be cooked through. Transfer browned meatballs to the prepared baking sheet/rack.

Place the tray of browned meatballs in the preheated oven and bake 8–10 minutes to finish cooking (internal temperature should reach 160°F/71°C). Remove from oven and set aside.

While meatballs are browning, make the sauce. In a medium saucepan heat 1 tablespoon olive oil over medium heat. Add 1/4 cup chopped onion and 1 teaspoon minced garlic; sauté until translucent and fragrant, about 3–4 minutes.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add the 28 oz crushed tomatoes, 1 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp sugar (if using). Add red pepper flakes if you like some heat.

Bring sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally. Taste and adjust seasoning. Stir in torn fresh basil leaves at the end if using.

Pour about 1 to 1 1/2 cups of the warm marinara into the bottom of a shallow ovenproof baking dish (enough to just coat bottom and hold meatballs). Arrange the baked meatballs in a single layer in the sauce.

Spoon additional marinara over the meatballs so they are mostly coated (reserve any extra sauce for serving).

Sprinkle the shredded mozzarella evenly over the meatballs, then dust with the remaining 1/4 cup grated Parmesan.

Place the dish under a preheated broiler (or in a 425°F / 220°C oven) and cook 3–5 minutes until cheese is melted, bubbly, and lightly golden. Watch closely to prevent burning.

Remove from oven, garnish with fresh basil leaves, and let rest 2 minutes before serving. Serve with extra marinara, crusty bread, or over pasta as desired.