Mama's Meatball Recipe

Soak breadcrumbs

Put the fresh breadcrumbs in a small bowl and pour the 1/2 cup whole milk over them. Stir and let sit 5 minutes until the crumbs absorb the milk.

Combine meatball mix

In a large bowl add the ground beef and ground pork. Add the soaked breadcrumbs, 1 beaten egg, 1/2 cup grated Parmesan, 2 tsp minced garlic, 2 tbsp minced parsley, 1 tsp dried oregano, 1.5 tsp kosher salt, and 1 tsp black pepper. Using clean hands, gently mix until just combined — avoid overworking to keep meatballs tender.

Portion meatballs

Using a 1.5-inch scoop or a tablespoon, portion the mixture into roughly 20 equal meatballs (about 1 to 1.25 oz each). Roll gently between your palms to form compact spheres; do not pack them too tightly.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the meatballs in batches so they don’t crowd the pan, about 2 minutes per side, turning to get an even golden crust. They do not need to be cooked through. Transfer browned meatballs to a plate lined with paper towel.

Sauté aromatics

In a large, heavy-bottomed saucepan or Dutch oven heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely chopped onion and cook, stirring, until soft and translucent, about 6–8 minutes. Add 3 tsp minced garlic and cook another 30–60 seconds until fragrant but not browned.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Add the 28 oz crushed tomatoes, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp sugar if using, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, then reduce heat to low. Let simmer uncovered, stirring occasionally, for 15 minutes to develop flavor.

Finish sauce and nest meatballs

Gently nest the browned meatballs into the simmering sauce, spacing them evenly. Spoon sauce over the tops so they are mostly covered. Cover partially and simmer on low for 12–15 minutes, until meatballs are cooked through to 160°F (71°C) and the flavors have melded. If using fresh basil, stir in torn leaves in the last 2 minutes of cooking.

Transfer to baking dish

Preheat the broiler (or oven to 425°F / 220°C if you prefer). Ladle meatballs and sauce into a shallow 9x13-inch baking dish or an oven-safe skillet so the meatballs sit in a single layer.

Add cheeses

Evenly scatter 2 cups shredded mozzarella over the meatballs, then sprinkle 1/4 cup grated Parmesan on top.

Melt the cheese

Place the dish under the broiler about 4–6 inches from the heat and broil until the cheese is bubbly and lightly golden, about 2–4 minutes — watch carefully to avoid burning. Alternatively, bake at 425°F (220°C) for 8–10 minutes until cheese melts and begins to brown.

Garnish and serve

Remove from oven, let rest 2 minutes. Garnish with fresh basil leaves. Serve hot with extra grated Parmesan at the table and crusty bread, pasta, or polenta as desired.