Nonna’s Meatballs Recipe

Soak crumbs

Place the bread crumbs in a small bowl and pour the milk over them. Let sit until fully absorbed, about 5 minutes, then fluff with a fork.

Combine ingredients

In a large bowl combine the ground beef and ground pork. Add the soaked breadcrumbs, beaten egg, grated Parmesan, chopped parsley, chopped basil, minced garlic, 1.5 tsp salt, 1 tsp black pepper, and dried oregano if using. Using clean hands or a fork, gently mix until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into 1 1/4-inch (about 1.5 oz) meatballs for appetizer size (yields ~24). Roll gently between your palms to form compact balls without compressing tightly.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, add meatballs leaving space between them. Brown on all sides, turning carefully with tongs, about 6–8 minutes total per batch. They should be nicely caramelized but not fully cooked through. Transfer browned meatballs to a plate lined with paper towel.

Sweat aromatics

In a large sauté pan or medium saucepan heat 1 tablespoon olive oil over medium heat. Add the chopped onion and a pinch of salt and sweat until softened and translucent, about 5–7 minutes. Add the sliced garlic and cook until fragrant, about 30–45 seconds — do not let it brown.

Add tomatoes

Stir in the crushed tomatoes and tomato paste (if using). Bring to a gentle simmer, then reduce heat to low. Add 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp sugar if desired. Let the sauce simmer gently for 10 minutes to develop flavor.

Finish sauce with basil

Tear in half of the torn fresh basil and stir into the sauce. Taste and adjust seasoning.

Simmer meatballs in sauce

Carefully add the browned meatballs to the simmering sauce, nestling them into the sauce so they are mostly submerged. Cover partially and simmer over low heat until meatballs are cooked through and the internal temperature reaches 160°F (71°C), about 12–15 minutes for the small appetizer meatballs. Turn meatballs once halfway through to coat evenly.

Plate

Using a slotted spoon, transfer meatballs to a warm serving dish and spoon sauce over them. Reserve extra sauce in a small bowl for crostini or bread.

Garnish

Sprinkle shaved or grated Parmesan over the meatballs and scatter fresh basil leaves on top. Offer crusty bread or toasted crostini alongside to mop up sauce.

Serve

Serve warm as an appetizer; each person can enjoy 3–4 meatballs. Leftovers keep refrigerated in an airtight container for up to 3 days.