Meatballs Recipe

Prep aromatic onion

Finely grate the onion on the small holes of a box grater, then place the grated onion in a fine mesh sieve or clean kitchen towel and press or squeeze to remove excess moisture. Measure 1/2 cup of the drained grated onion for the mixture.

Soak breadcrumbs

In a small bowl, combine the plain breadcrumbs and whole milk. Let sit 5 minutes until the breadcrumbs absorb the milk and become paste-like.

Combine ingredients

In a large mixing bowl, add the ground beef and ground pork. Add the soaked breadcrumb mixture, drained grated onion, grated Parmesan, minced parsley, minced garlic, egg, kosher salt, and black pepper.

Mix gently

Use your hands or a fork to gently combine the ingredients until just incorporated. Avoid overmixing to keep the meatballs tender. Mix about 20–30 turns until uniform.

Portion meatballs

Line a baking sheet with parchment or foil. Using a 1-tablespoon cookie scoop or two spoons, portion the mixture into roughly 1-inch (about 0.5–0.75 ounce) meatballs for bite-sized snacks. You should get about 24–30 meatballs depending on exact size. Roll each portion gently between your palms to form smooth balls; do not press tightly.

Heat pan

Place a large skillet over medium heat. Add the olive oil and butter (if using) and heat until shimmering and butter is melted but not browned, about 1–2 minutes.

Brown meatballs

Working in a single layer and not overcrowding the pan, add the meatballs to the hot skillet. Cook without moving for 2 minutes to form a brown crust, then gently roll to brown other sides. Brown for a total of 4–5 minutes, turning every 1–2 minutes so all sides are nicely colored. Use tongs or a slotted spoon to transfer browned meatballs to the prepared baking sheet.

Finish cooking

After browning all meatballs, reduce heat to low and pour in the marinara or a splash (about 1/4 cup) of water to the skillet, scraping up any brown bits. Return meatballs to the skillet, spoon some sauce over them, cover, and simmer gently for 6–8 minutes until cooked through (internal temperature 160°F/71°C). If you prefer, bake the browned meatballs on a 375°F (190°C) sheet for 8–10 minutes instead of simmering, until cooked through.

Rest

Transfer cooked meatballs to a plate and let rest 3 minutes so juices redistribute.

Serve warm as snacks: transfer meatballs to a serving platter, stick toothpicks into each for easy picking, and pass the marinara or dipping sauce in a bowl alongside. Leftovers keep refrigerated in an airtight container for up to 3 days or can be frozen for up to 3 months.