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Meatballs Recipe

Name: Cork & Pig Taverns MEATBALLS Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb ground beef (80/20); 0.5 lb ground pork; 0.75 cup breadcrumbs (fresh or panko); 0.25 cup whole milk; 1 unit large egg; 0.5 cup grated Parmesan cheese; 3 unit garlic cloves, minced; 0.25 cup fresh parsley, finely chopped; 1 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 2 tbsp olive oil (for searing); 1 tbsp olive oil; 0.5 unit onion, finely diced; 1 unit garlic clove, minced; 14 oz crushed tomatoes (canned); 1 tbsp tomato paste; 1 tsp dried basil; 0.5 tsp dried oregano; 0.5 tsp sugar (optional, to taste); 0.75 tsp salt; 0.25 tsp black pepper; 2 tbsp fresh basil leaves, torn; 2 tbsp additional grated Parmesan

Inspired by Cork & Pig Tavern

Time1h

Serves6

Make Meatballs Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meatball mixture

1 lb ground beef (80/20)

1/2 lb ground pork

3/4 cup breadcrumbs (fresh or panko)

1/4 cup whole milk

1 unit large egg

1/2 cup Grated Parmesan cheese

3 unit Garlic cloves, minced

1/4 cup fresh parsley, finely chopped

1 tsp Dried oregano

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

2 tbsp olive oil (for searing)

Sauce (optional, for serving)

1 tbsp olive oil

1/2 unit onion, finely diced

1 unit garlic clove, minced

14 oz crushed tomatoes (canned)

1 tbsp tomato paste

1 tsp dried basil

1/2 tsp Dried oregano

1/2 tsp sugar (optional, to taste)

3/4 tsp Celtic sea salt

1/4 tsp black pepper

To finish / garnish

2 tbsp fresh basil leaves, torn

2 tbsp additional grated Parmesan

Method

Meatball mixture

Prep breadcrumbs

Place breadcrumbs in a small bowl and pour the milk over them. Let sit 5 minutes until milk is absorbed (this keeps meatballs tender).

Combine ingredients

In a large bowl, add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, kosher salt, and black pepper. Use your hands or a sturdy spoon to gently combine until just incorporated. Avoid overmixing to keep meatballs tender.

Portion meatballs

Using a 1.5 tablespoon scoop or a spoon, portion the mixture into roughly 1 1/4-inch (about 28–30 g) portions for starter-size meatballs. Roll each portion lightly between your palms to form smooth balls. Wetting your hands slightly helps prevent sticking.

Chill briefly (optional)

Place formed meatballs on a parchment-lined tray and chill 15–20 minutes in the refrigerator to help them hold shape while cooking (optional but recommended for uniform browning).

Sear meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer without overcrowding (work in batches if necessary). Cook 2–3 minutes per side, turning gently with tongs, until a golden-brown crust forms on most sides. They will not be fully cooked through yet.

Sauce (optional, for serving)

Begin sauce

While searing meatballs, heat 1 tablespoon olive oil in a saucepan over medium heat. Add diced onion and cook 4–5 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Simmer

Add crushed tomatoes, tomato paste, dried basil, dried oregano, sugar (if using), salt, and black pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer uncovered 10–15 minutes to meld flavors and thicken slightly.

Finish meatballs in sauce

Carefully transfer the seared meatballs into the simmering sauce. Spoon sauce over them so they are partially submerged. Simmer gently 8–12 minutes, turning once, until an instant-read thermometer inserted into a meatball registers 160°F (71°C) for beef/pork mix and meatballs are cooked through.

To finish / garnish

Transfer meatballs to a warmed serving dish or serve directly from the pan. Spoon additional sauce over the top if using. Sprinkle torn fresh basil and extra grated Parmesan over the meatballs. Serve hot as starters with toothpicks, crusty bread, or polenta squares.

Make ahead & storage: Cooked meatballs keep in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently in sauce over low heat until warmed through.