Grandma Grace's Meatballs Recipe

Prepare aromatics

Finely mince 2 cloves garlic and finely chop the parsley. Grate the hard cheese if not pre-grated.

Soak breadcrumbs

Place the fresh breadcrumbs in a small bowl and pour the 60 ml milk over them. Let sit 5 minutes until absorbed and soft.

Mix meatball mixture

In a large bowl combine 300 g ground beef and 200 g ground pork. Add the soaked breadcrumbs, 1 beaten egg, 40 g grated Parmesan, minced garlic, chopped parsley, 1 tsp onion powder, 1.5 tsp salt, and 1 tsp black pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep meatballs tender.

Shape meatballs

Portion the mixture into two 40 g meatballs each (approx. 40 g per meatball) — total yield about 10–12 meatballs depending on sizes. Roll gently between your palms to form compact spheres and place on a tray.

Brown meatballs

Heat 2 tbs olive oil in a large heavy skillet over medium-high heat. Brown the meatballs in batches so they have space, about 2–3 minutes per side, turning to get an even golden crust. They do not need to be cooked through. Transfer browned meatballs to a plate and set aside.

Sweat onions and garlic

In a large saucepan or the same skillet (wipe out excess oil if needed) heat 1 tbs extra virgin olive oil over medium heat. Finely dice 1 yellow onion and add to the pan; cook 6–8 minutes until translucent. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant, stirring so garlic doesn't burn.

Build the sauce

Add 2 tbs tomato paste to the onions and garlic; cook 1–2 minutes, stirring, to caramelize the paste. Pour in the 800 g crushed tomatoes, add 1 tsp dried oregano, 1 tsp dried basil, 0.5 tsp sugar (optional), 1 tsp salt, 0.5 tsp black pepper, and 0.25 tsp red pepper flakes if using. Stir to combine.

Simmer

Bring sauce to a gentle simmer, then reduce heat to low. Let simmer uncovered for 10 minutes, stirring occasionally to meld flavors and thicken slightly.

Finish cooking meatballs in sauce

Gently nestle the browned meatballs into the simmering sauce. Cover partially and simmer on low for 15–20 minutes, turning meatballs once halfway, until they are cooked through to 71°C (160°F) and the sauce has thickened to your liking. If using, add fresh basil leaves in the final 2 minutes.

Spoon two 40 g meatballs per serving into warmed bowls with generous spoonfuls of tomato sauce. Finish each serving with a coarse grate of 15–30 g cheese (total 60 g for four servings) and a sprinkle of chopped fresh parsley. Serve immediately with crusty bread or pasta if desired.