Nonna's Meatballs (3) Recipe

Soak breadcrumbs

Place fresh breadcrumbs in a medium bowl and pour the whole milk over them. Stir lightly and let sit 5 minutes until milk is absorbed and mixture is moistened.

Combine meatball ingredients

Add the ground beef, ground pork, grated Parmesan, chopped parsley, minced garlic, dried oregano, salt, and black pepper to the breadcrumb mixture. Crack the egg into the bowl. Using clean hands or a fork, gently mix until ingredients are evenly combined — avoid overworking to keep meatballs tender (about 30–45 seconds of mixing).

Portion

Using a 1.5 inch (about 2 tbsp) scoop or your hands, portion the mixture into evenly sized balls. This recipe makes approximately 18–20 meatballs depending on size.

Shape

Roll each portion between your palms to form smooth balls. If surface cracks appear, press them gently to smooth; do not compact too tightly.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches if necessary). Brown on all sides, turning gently with tongs or a spoon, about 6–8 minutes total until golden (they will not be fully cooked through). Transfer browned meatballs to a plate lined with paper towels.

Sauté aromatics

In a large, heavy-bottomed pot or deep skillet, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the diced onion and sauté until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Deglaze (optional)

If using, pour in 1/2 cup red wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Build the sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried basil, dried oregano, salt, pepper, and sugar. Stir to combine and bring the sauce to a gentle simmer.

Simmer with meatballs

Carefully add the browned meatballs to the simmering sauce, nestling them so they are partially submerged. Reduce heat to low, cover partially, and simmer gently for 25–30 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has developed flavor. Stir gently occasionally to prevent sticking; if sauce becomes too thick, add 2–4 tablespoons water.

Finish sauce

Five minutes before serving, tear in the fresh basil leaves if using and stir gently. Taste and adjust seasoning with salt and pepper as needed.

Transfer meatballs and sauce to a serving dish or serve over cooked pasta, polenta, or crusty bread. Sprinkle with grated Parmesan and chopped basil or parsley. Serve hot.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.