Beef And Pork Meatballs Recipe

Prepare pan and milk mixture

Put the plain breadcrumbs in a medium bowl. Pour the milk over the breadcrumbs, stir briefly, and let sit 5 minutes until absorbed and slightly soggy (panade).

Combine aromatics and binders

To the breadcrumb mixture add the grated onion, minced garlic, grated Parmesan, chopped parsley, egg, dried oregano, red pepper flakes (if using), salt and pepper. Mix with a fork until combined.

Add meats and mix gently

Add the ground beef and ground pork to the bowl. Using clean hands, gently fold the mixture until just combined — avoid overworking to keep meatballs tender. Stop when the mixture is cohesive and sticky, about 20–30 turns with your hands.

Portion meatballs

Portion the mixture into even balls using a 1.5–2 tablespoon scoop (about 30–40 g each) or shape by hand. Roll each into a smooth ball without compacting too much. You should get about 18–22 meatballs.

Chill (recommended)

Place formed meatballs on a tray and chill in the refrigerator for 20–30 minutes; this helps them hold shape when cooking.

Sear meatballs

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding. Cook, turning occasionally, until well browned on most sides, 6–8 minutes. Work in batches and add more oil if needed. They will not need to be fully cooked through at this stage.

Finish cooking

If serving with sauce: transfer seared meatballs directly into simmering tomato sauce (see sauce directions) and simmer gently for 15–20 minutes until cooked through (internal temp 70–72°C / 160–165°F). If not using sauce: reduce heat to medium-low, cover the skillet loosely and cook the meatballs in the pan for another 8–10 minutes, turning once, until cooked through.

Sweat aromatics

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Build the sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried basil, salt and sugar (if using). Bring to a gentle simmer, then reduce heat to low and simmer uncovered 10 minutes to meld flavors.

Finish with meatballs

If you seared meatballs separately, add them to the sauce now and continue to simmer 15–20 minutes until meatballs are cooked through and flavors combine. Stir occasionally and spoon sauce over meatballs.

Finish and season

Taste the sauce and adjust seasoning with salt, pepper, or a pinch of sugar. Stir in torn fresh basil leaves just before serving, if using.

Assemble

Divide cooked pasta among plates or a large serving platter. Spoon tomato sauce and meatballs over the pasta. Sprinkle with grated Parmesan or Pecorino and extra chopped parsley. Serve immediately.

Storage

Cool unused meatballs and sauce separately, refrigerate in airtight containers for up to 3 days or freeze up to 3 months. Reheat gently in sauce on low heat until warmed through.