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Ingredients
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Meatball mixture
Sauce (simple tomato)
To finish & serve
Method
Meatball mixture
- 1
Soak breadcrumbs
Place the fresh breadcrumbs in a small bowl and pour the whole milk over them. Stir and let sit 5 minutes until moistened.
- 2
Combine ingredients
In a large mixing bowl, add the ground beef, ground pork, moistened breadcrumbs, egg, grated Parmesan, minced parsley, minced oregano, minced garlic, Kosher salt, black pepper and red pepper flakes if using. Using clean hands or a fork, gently mix until just combined. Do not overwork—mixing until uniform (about 30–40 seconds) keeps meatballs tender.
- 3
Shape meatballs
Portion the mixture into roughly 1 1/4-inch to 1 1/2-inch meatballs (about 1.5 oz / 45 g each). Wet your hands slightly to prevent sticking and roll gently into tight balls. You should get about 20–24 meatballs.
- 4
Chill briefly
Place shaped meatballs on a tray and chill in the refrigerator 15–20 minutes to help them hold their shape while browning (optional but recommended).
- 5
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer without crowding (work in batches if needed). Brown on all sides, turning gently with tongs or a spatula—about 6–8 minutes total until nicely browned but not cooked through. Transfer browned meatballs to a plate and reserve drippings in pan.
Sauce (simple tomato)
- 6
Sweat aromatics
In the same skillet (or a separate saucepan if you prefer more sauce), add 1 tablespoon extra-virgin olive oil if needed and reduce heat to medium. Add minced onion and cook, stirring, until softened and translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- 7
Build sauce
Stir in the crushed canned tomatoes and tomato paste (if using) until combined. Add dried basil, dried oregano, sugar (if using), salt and black pepper. Bring to a gentle simmer.
- 8
Simmer with meatballs
Return the browned meatballs to the sauce, nestling them into the tomatoes. Reduce heat to low, cover partially, and simmer gently 20–25 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has slightly thickened. Stir occasionally and spoon sauce over meatballs. If sauce reduces too much, add 2–4 tablespoons water.
To finish & serve
- 9
Adjust seasoning and garnish
Taste the sauce and adjust salt and pepper as needed. Stir in chopped fresh basil leaves if using.
- 10
Serve
Spoon meatballs and sauce into a serving dish. Sprinkle grated Parmesan over the top and garnish with additional basil leaves. Serve hot with crusty bread or over cooked pasta (4 servings).