Meatballs Recipe

Soak breadcrumbs

Place the fresh breadcrumbs in a medium bowl and pour the whole milk over them. Stir gently and let soak 5 minutes until moistened.

Prep aromatics

Finely grate or mince the onion and mince the garlic. Chop the parsley. Combine grated onion and garlic briefly with a pinch of salt; this helps release moisture and flavor.

Add the ground beef and ground pork to the bowl with soaked breadcrumbs. Add the egg, grated Parmesan, chopped parsley, minced garlic, grated onion, dried oregano, kosher salt, black pepper and red pepper flakes.

Using clean hands or a fork, gently mix all ingredients until just combined. Do not overmix; overworking will make meatballs tough. Mixture should hold together when squeezed but remain tender.

Cover the bowl and refrigerate the mixture 20–30 minutes to let the flavors marry and the mixture firm up slightly for easier shaping.

Preheat oven to 375°F (190°C) if you prefer finishing in the oven (optional). Line a baking sheet with parchment or lightly oil a skillet for stovetop cooking.

Portion the meat mixture into 1 1/4-inch to 1 1/2-inch meatballs (about 1.5 ounces or a heaping tablespoon each). Wet your hands lightly to prevent sticking and roll gently into tight spheres. You should get about 18–20 meatballs.

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil and 1 tablespoon butter. When shimmering and butter has melted, add meatballs in a single layer without crowding (work in batches if necessary).

Cook meatballs, turning occasionally, until well-browned on all sides, about 6–8 minutes total. They do not need to be fully cooked through at this stage since they'll finish in sauce or oven. Remove browned meatballs to a plate.

If using the oven method, transfer the browned meatballs to the prepared baking sheet and finish in the preheated oven for 8–10 minutes until internal temperature reaches 160°F (71°C).

Reduce heat under the skillet to medium-low. Pour 3 cups marinara or tomato sauce into the skillet (or into a wide saucepan if your skillet is full). Gently nestle the browned meatballs into the sauce so they are partially submerged.

Cover and simmer gently for 12–18 minutes, turning once or twice, until meatballs are cooked through and sauce is fragrant. Internal temperature should be 160°F (71°C). If you finished them in the oven, simmer 6–10 minutes to meld flavors.

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

Serve meatballs hot over pasta, polenta, in a sandwich, or on their own garnished with extra grated Parmesan and chopped parsley.