Meatballs Recipe

Prepare soak

Place torn white bread in a small bowl and pour whole milk over it. Let sit 5 minutes until fully softened, then squeeze out excess milk gently and reserve the soaked bread in the bowl.

Mix meatball ingredients

In a medium bowl combine ground beef and ground veal. Add the squeezed soaked bread, beaten egg, grated Parmigiano-Reggiano, chopped parsley, minced garlic, dried oregano, salt, and black pepper. Mix gently with your hands or a fork until ingredients are evenly distributed; avoid overworking to keep meatballs tender.

Portion and shape

Divide mixture into 6 even portions (each about 75–80 g) to serve 1–2 people. Roll each portion gently between your palms to form round meatballs. Place on a parchment-lined tray.

Brown meatballs

Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding. Brown on all sides, about 2–3 minutes per side, turning carefully with tongs so they develop an even crust (they will not be cooked through). Transfer browned meatballs to a plate and reserve.

Sauté aromatics

In the same skillet, reduce heat to medium and add 1 tbsp olive oil if the pan is dry. Add diced onion and cook until translucent, 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze and build sauce

If using, pour in the red wine to deglaze the pan, scraping brown bits from the bottom; simmer 1–2 minutes until slightly reduced. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, tomato passata, and beef stock. Stir to combine.

Season and combine

Add dried oregano, torn basil leaves, sugar (if using), salt, and black pepper. Bring sauce to a gentle simmer.

Simmer with meatballs

Return browned meatballs to the sauce, nestling them into the liquid so they are partially submerged. Reduce heat to low, cover partially, and simmer gently for 18–22 minutes until meatballs are cooked through (internal temperature 70–75°C / 160–165°F) and sauce has slightly thickened. Stir gently occasionally to prevent sticking.

Finish sauce

Uncover, stir in 1 tbsp unsalted butter to enrich and slightly gloss the sauce. Taste and adjust seasoning with salt and pepper if needed. Keep warm until serving.

Spoon meatballs and sauce into a shallow bowl or plate. Sprinkle grated Parmigiano-Reggiano over the top and garnish with chopped fresh parsley. Serve immediately with crusty bread or over pasta if desired.