Big Chef Meatballs Recipe

Soak breadcrumbs

Place the breadcrumbs in a medium bowl and pour the milk over them. Stir and let sit 5 minutes until the crumbs absorb the milk and become moist.

Combine ingredients

Add the ground beef, ground pork, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper to the soaked breadcrumbs. Using your hands or a fork, gently mix until just combined. Do not overwork the meat or mixture will become dense.

Portion meatballs

Form the mixture into large meatballs about 3 ounces each (roughly the size of a golf ball to slightly larger). You should get about 14–16 meatballs from this quantity.

Sear meatballs

Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. When the oil is shimmering, add meatballs in a single layer without overcrowding (work in batches if needed). Cook 2–3 minutes per side, turning gently with tongs to brown all sides until a golden crust forms. They do not need to be fully cooked through. Transfer seared meatballs to a plate lined with paper towels.

Sauté aromatics

In the same skillet, reduce heat to medium and add 1 tablespoon olive oil if the pan is dry. Add the diced onion and cook, stirring occasionally, 5–7 minutes until translucent and slightly golden. Add the minced garlic and cook 30–45 seconds until fragrant.

Build sauce

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

Simmer with meatballs

Carefully nestle the seared meatballs into the simmering sauce. Reduce heat to low so the sauce is barely bubbling. Cover the skillet partially (lid slightly ajar) and simmer 20–25 minutes, turning meatballs once gently halfway through, until meatballs are cooked through to an internal temperature of 160°F (71°C) and the sauce has thickened slightly.

Taste and adjust

Taste the sauce and adjust seasoning with more salt, pepper, or a pinch of sugar if needed.

Serve

Spoon meatballs and sauce into a serving dish or onto pasta. Sprinkle grated Parmesan over the top and garnish with torn fresh basil leaves. Serve hot.