Meatballs (2) Recipe

Soak breadcrumbs

Place the fresh breadcrumbs in a small bowl and pour the whole milk over them. Stir to combine and let sit for 5 minutes until the crumbs absorb the milk.

Mix meatball ingredients

In a large bowl combine ground beef, ground pork, soaked breadcrumbs, the egg, grated Parmigiano Reggiano, minced garlic, chopped parsley, 1.5 tsp Kosher salt, 3/4 tsp black pepper, and 1/2 tsp dried oregano. Use your hands or a spoon to gently mix until just combined; avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into 8 equal pieces (about 2 oz / 55 g each) and roll into smooth balls. Place on a tray or plate and refrigerate for 15 minutes to help them hold shape.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add meatballs in a single layer without crowding (do in two batches if needed). Brown on all sides, turning gently with tongs, about 6–8 minutes total until well-browned but not fully cooked through. Transfer browned meatballs to a plate and set aside.

Sauté aromatics

Reduce heat to medium and add 1 tablespoon olive oil to the same skillet. Add the diced onion and cook until soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Build sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried basil, red pepper flakes, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp sugar (if using). Stir to combine and bring to a gentle simmer.

Finish meatballs in sauce

Return the browned meatballs to the skillet, nestling them into the simmering sauce. Reduce heat to low, cover partially, and simmer gently for 12–15 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has thickened slightly. Taste and adjust seasoning as needed.

Remove skillet from heat. Spoon baby arugula onto a serving plate or shallow bowl, place meatballs and sauce on top so arugula wilts slightly from the residual heat.

Scatter torn basil leaves over the meatballs, shave Parmigiano Reggiano on top, drizzle with 1 teaspoon extra virgin olive oil, and finish with freshly ground black pepper to taste.

Serve immediately. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently in a skillet over low heat.