Pork & Beef Meatballs Recipe

Prepare breadcrumbs

If using stale bread, pulse 2–3 slices in a food processor to make 3/4 cup fresh breadcrumbs. Transfer to a bowl and pour the milk over them; let sit 5 minutes until the milk is absorbed.

In a large bowl, add the ground pork and ground beef. Gently combine with your hands just to break up the meat.

Add the soaked breadcrumbs (squeeze out any excess milk if very wet), grated Parmesan, chopped parsley, minced garlic, grated onion, egg, Italian seasoning, kosher salt, and black pepper to the bowl.

Using clean hands or a large spoon, mix the ingredients until just combined. Do not overwork — mix until uniform in color and texture (about 20–30 turns). Overmixing will make meatballs dense.

Portion mixture into roughly 1 1/4–1 1/2 inch meatballs (about 1.5 ounces each). Wet your hands lightly to prevent sticking and roll into even spheres. This recipe should make about 20–24 meatballs depending on size.

Place rolled meatballs on a baking sheet lined with parchment or a rimmed tray, spacing them so they don't touch. Chill in the refrigerator 20–30 minutes to help them hold shape (optional but recommended).

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. When oil is shimmering but not smoking, add meatballs in a single layer without overcrowding — work in batches if needed.

Sear meatballs, turning occasionally, until browned on most sides (about 6–8 minutes). They do not need to be fully cooked through at this stage. Use tongs or a spoon to rotate gently to keep them intact.

Remove seared meatballs to a plate. If you have browned bits in the pan, you can deglaze with a splash of water or a little sauce during the next step.

If finishing in sauce: reduce heat to medium-low, add tomato sauce (see sauce directions) to the skillet, bring to a gentle simmer, then nestle meatballs into the sauce. Cover and simmer gently 12–18 minutes until internal temperature reaches 160°F (71°C) and meatballs are cooked through.

If baking instead: preheat oven to 400°F (200°C). Arrange seared meatballs on a baking sheet and bake 10–12 minutes until internal temperature reaches 160°F (71°C).

In a medium saucepan or the skillet used for searing, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the sliced garlic and sauté 30–60 seconds until fragrant but not browned.

Add the crushed tomatoes and tomato paste, stir until combined. Scrape any browned bits from the pan into the sauce for extra flavor.

Stir in dried oregano, sugar (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer, then reduce heat and cook uncovered 12–15 minutes to slightly thicken and develop flavor.

Taste and adjust seasoning. Stir in torn basil leaves just before adding meatballs or serving.

Spoon a layer of warm tomato sauce onto a serving platter or individual plates. Place meatballs on top or nestle them into the sauce.

Garnish with torn fresh basil leaves and a sprinkle of grated Parmesan. Serve hot with pasta, polenta, crusty bread, or as a meatball sub.