Meatballs Recipe
Make Meatballs Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatball mixture
Tomato sauce (for simmering)
To serve (optional)
Method
Meatball mixture
Soak crumbs
Combine the bread crumbs and whole milk in a small bowl. Let sit for 5 minutes until crumbs absorb the milk and become moistened.
Mix base ingredients
In a large mixing bowl add the ground beef and ground pork. Add the soaked bread crumbs, the egg, grated Parmesan, minced garlic, finely chopped onion, chopped parsley, dried oregano, salt, and black pepper.
Combine gently
Using your hands or a fork, gently mix the ingredients until just combined. Avoid overworking the meat to keep meatballs tender. Mix until uniform but still slightly loose, about 30–45 seconds.
Portion
Using a spoon or a 1.5 tablespoon scoop, portion the mixture into uniform balls (about 1 1/4 to 1 1/2 inches diameter). You should get approximately 18–22 meatballs depending on exact size.
Chill (optional)
If time allows, place formed meatballs on a tray, cover and refrigerate for 15–30 minutes to help them hold shape during cooking.
Cooking meatballs
Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. When oil shimmers, add meatballs in a single layer without overcrowding (work in batches if needed). Cook until browned on all sides, turning carefully with tongs or a spatula, about 6–8 minutes total. The meatballs do not need to be fully cooked through at this stage since they'll finish in sauce. Transfer browned meatballs to a plate lined with paper towels.
Tomato sauce (for simmering)
Sauté aromatics
In a large saucepan or the same skillet (wipe excess oil leaving a thin film), heat 1 tablespoon olive oil over medium heat. Add 1 teaspoon minced garlic and cook until fragrant, about 30 seconds, taking care not to burn.
Build sauce
Stir in the crushed tomatoes and tomato paste. Add dried basil, dried oregano, sugar (if using), salt and black pepper. Bring the sauce to a gentle simmer.
Simmer with meatballs
Carefully add the browned meatballs to the simmering sauce, nestling them so they are partially submerged. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes, turning the meatballs once halfway through, until they are cooked through (internal temperature 160°F/71°C) and the sauce has thickened. If sauce is too thick, add a splash of water.
To serve
While meatballs simmer, cook pasta according to package instructions until al dente. Drain and divide among plates or a serving bowl.
Spoon meatballs and sauce over the pasta. Sprinkle with grated Parmesan and chopped fresh basil or parsley. Serve hot.